Production Sous Chef - (US-CA-Long Beach - 90899)

Minimum Education: Tech School
Job Type: Full Time
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Production Sous Chef. (KITCHEN MANAGER)
(ENTERTAIMENT – THEATHERS – CAFÉ )
SUMMARY:
Supervises and coordinates all operations of Cold Prep Kitchen for events in the Catering, Entertainment Center, and for offsite events.

Other responsibilities include but are not limited to:
Schedules all cold prep employees
Works with cold prep on all production needs and line service employees for CODS. Reports any safety related issues or employee relations issues to the human resources department.
Supervises cooks in all areas of cold prep kitchen production including, preparation, cooking and serving of all cold prep food items in COD and catering and Entertainment Center and at off premise events.
Assumes responsibility for kitchen in absence of Executive Chef.
Responsible for completion of applicable paperwork.
Orders all food required for cold prep food production.
Interacts directly with kitchen steward and his staff for all cleaning and setup required in the dept.
Ensures compliance with Standard Operating procedures, company policies, procedures and the employee handbook.
Other duties may be assigned.

SUPERVISORY RESPONSIBILITIES:
Manages a department of about 20-40 employees, depending on event. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; addressing complaints and resolving problems.

QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED) and five years related experience and/or training; or equivalent combination of education and experience.

MATHEMATICAL SKILLS:
Ability to calculate food quantities needed, basic math and firm grasp of all common units of measure.
Menu Knowledge
Must be able to read and perform all standard and custom menus.
Check all BEO’S for missing information relating to food requirements.

Co. offers outstanding benefit package / career path