The Navigators

Jr. Sous Chef

US-CO-Colorado Springs
Category (Portal Searching)
Food & Beverage

Overview

The Junior Sous Chef shall serve The Navigators and fulfill the responsibilities listed below in the spirit of The Navigators calling, values and purpose:  To advance the Gospel of Jesus and His kingdom into the nations through spiritual generations of laborers living and discipling among the lost.  This position operates as the assistant to Sous Chef and is responsible for inventory, kitchen staff supervision and food preparation.

Responsibilities

  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Complies consistently with GE standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Execute controls to minimize food and supply waste and theft
  • Create Daily Prep List at the start of each shift for assigned duties.
  • Taste foods to ensure that they are used in their prime
  • Direct, assigns work and supervises cooks, and prep staff; communicates with Chef regarding staff performance and needs
  • Facilitate teamwork attitude required to ensure that daily preparation and production deadlines are met
  • Handle, store and rotate all products properly
  • Completes food prep assignments during off-peak periods as needed
  • Promptly reports equipment and food quality problems or product shortages to Chef or Line Cook in charge.

 

Additional Responsibilities

  • Attends all scheduled employee meetings and brings suggestions for improvement.
  • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
  • Ensure that all kitchen equipment is in good repair and safe working order
  • Ensure that kitchen and dining areas are clean, neat and orderly
  • Ensure that fresh fruits and vegetables, dairy products, meats, fish, and poultry, foods and supplies are stored and rotated to maximum freshness and minimize waste
  • Performs other related duties as assigned by Chef or Line Cook in charge.

Qualifications

  • Belief in and adherence to the Statement of Faith and Mission of The Navigators.
  • A minimum of 1 year of experience in kitchen preparation and cooking.
  • At least 2 months experience in a similar capacity.
  • Must have exceptional hygiene and grooming habits.
  • At least 1 months experience in a similar capacity
  • Must be able to communicate clearly with Executive Chef and dining room personnel
  • Must be able to read and follow printed recipes and plate specifications
  • Must adhere to the Navigators statement of faith and handbooks from both the Navigators and Glen Eyrie at all times

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