Job Description
Job Description
SUPERVISORY RESPONSIBILITIES
Oversees work of food production staff and other temporary staff, interns and work experience staff.
SUMMARY
Under the direction of the Chef, the Sous Chef assists with menu development, overall food quality, meeting nutritional guidelines, production timetable and catering events. Responsibilities include enforcing safety and sanitation standards, purchasing, supervising, menu costing/budget, and planning marketing.
Assist in the fulfillment of the Agency’s vision, “For Those We Serve,” by empowering individuals who thrive as healthy, self-sufficient and contributing members of our communities.
DUTIES AND RESPONSIBILITIES/ESSENTIAL FUNCTIONS
With guidance of management, supervises assigned staff, interns and volunteers; recruitment, performance management and other personnel processes.
Assists with menu development to meet nutritional and production requirements.
Provides support to the Chef and works closely with Registered Dietician/Dietary Manager to manage production team to assure menus meet nutritional and operational requirements.
Aids in the development of standardized recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and budgetary constraints.
Creates special dietary menu items to meet customer needs as requested.
Supports Chef in the evaluation of food products to assure that quality standards are consistently attained.
Conducts periodic and regular inspections of the kitchen to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production area.
Ensures and monitors critical control points to assure food arrives at final destination in high quality and at appropriate temperatures.
Trains employees in food production efficiency and food service safety. Strictly enforces sanitation and safety standards.
With guidance of management, conducts personnel processes such as recruitment, selection, orientation, staff evaluations, corrective action, documentation, of staff.
Works with local farms and vendors to use local produce and product when possible.
Verifies product awarded in bid is proper quality, price and quantity.
Follows and directs controls to minimize food waste.
Works with Buyer to purchase and procure food and paper supplies in accordance with purchasing guidelines.
Notifies management when products are unavailable or shorted by vendor.
Provides proper supervision to staff to maintain high productivity and quality standards.
Maintains production records, keeps accurate and up to date food cost sheets.
Works cooperatively with other programs, agency representatives, and clients.
Supervises the creation and production of daily and weekly menus.
Coordinates catering production, event set-up and represents Fresno EOC Food Services at various functions.
May be required to drive to off-site locations for food set-up and service.
Travels for agency business using reliable transportation.
Maintains regular attendance and punctuality.
Works evenings and weekends as required.
Performs other duties as assigned.
QUALIFICATIONS
To execute 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:
High school diploma or GED.
Graduation from a culinary institution preferred.
EXPERIENCE:
Minimum of three (3) years of increasing responsibility in a cook’s capacity or five (5) years cooking experience required.
Three years’ experience in large scale food production and/or catering preferred.
OTHER QUALIFICATIONS:
Possess ServSafe Certification or ability to obtain within ninety (90) days of employment.
Knowledge of classical and nouvelle cuisine cooking techniques, broiling, frying, grilling and steaming.
Proficient in use of large volume food production equipment, convention oven, steamers, mixers, kettles, and various hand tools.
Excellent knowledge of food service safety and sanitation standards including: safe zone temperature, food borne illness prevention and cleaning/ sanitizing techniques.
Proficient in standard purchasing procedures, familiar with price quotes and bidding.
Skilled in the calculation of food costing methods.
Familiar with Hazard Analysis Critical Control Point.
Ability to read, analyze and interpret general business correspondence, government and company regulations.
Able to handle multiple tasks and assignments efficiently and under time constraints.
Display strong interpersonal relationship skills.
Understand the organization and operation of Fresno EOC and outside contracts.
Ability to reduce and expand recipes and develop healthy, attractive, menus with cost guidelines.
Ability to understand, interpret and perform written and oral directions.
Proficient in Microsoft Office Suite and related business software.
Effective presentation, written and verbal communication skills.
Willing to work non-traditional hours and days to meet the needs of this position.
COVID-19 vaccination required within 60 days of hire, unless approved for religious or medical exemption.
Maintain a valid California driver’s license, reliable transportation, adequate auto insurance as required by State law, and insurability by agency carrier for those driving agency vehicles.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to sit; use hands and fingers to handle or feel; and talk or hear. The employee frequently is required to stand, walk, and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, extreme cold, and extreme heat (from hot oven area and freezer); hot surfaces and spattering grease. The employee is frequently exposed to wet and/or humid condition, toxic or caustic cleaning chemicals, and risk of electrical shock and sharp objects. The employee is occasionally exposed to vibration. The noise level in the work place is moderate.
Note: The statements herein are intended to describe the general nature and level of work being performed, but are not to be seen as a complete list of responsibilities, duties, and skills required. Also, they do not establish a contract for employment and are subject to change at the discretion of Fresno EOC.
REV. 01.01.2023