Sous Chef

The Sous Chef is primarily responsible for all culinary preparation and presentation of all food for private events and assumes full responsibility of the kitchen and back of the house area in addition to managing staff in the absence of the Executive Chef (or while Chef assumes other duties during an event. Reporting to the Executive Chef, the Sous Chef’s position is a “working chef’s position”, directly responsible for culinary preparation, accuracy, consistency and presentation of catering food, including the dish up of meals for any Audubon facility. The Sous Chef assumes full managing responsibility of all kitchen line staff under the direction of the Executive Chef. Sous Chef may be assigned a specific Audubon venue (Aquarium, Tea Room, Zoo), but is flexible to work any location as needed including off site events. The Sous Chef is responsible for the purchasing of food products.

Job Description:

Provide a guest experience of outstanding quality 

  • Prepare food for private events, which includes visual presentation
  • Assist with plate up during private events
  • Supervise line staff in culinary preparation
  • Be fully knowledgeable in kitchen safety and equipment handling
  • Maintain kitchen cleanliness and maintenance of kitchen equipment
  • Follow all health standards to include Serve Safe and HAC
  • Maintain the consistency of recipes by maintaining and updating the recipe book
  • Assist with maintaining/managing quality staffing levels
  • Assist with the development of line staff to prepare them for advancement within kitchen.

Weave quality entertainment through the guest experience

  • Assist in developing standards of excellence in culinary mastery
  • Interact with front of the house clients including food preparation when appropriate
  • Create and explore new recipes and techniques for keeping the food fresh and exciting.
  • Support and uphold the goals and objectives of Audubon Nature Institute’s customer service excellence philosophy

Operate a financially self-sufficient collection of museums and parks.

  • Ensure that the price and quality of the food meets the standards set by the Executive Chef
  • Assist in purchasing process and cost control
  • Assist with maintaining par stock levels and proper storage
  • Monitor both hourly staff and temporary staff’s labor hours so as to stay within labor cost goals and budget.

Enhance the care and survival of wildlife through research and conservation

  • Maintain Audubon Catering’s “Green Certification” status with Green Restaurant Association and ensure front and back of house compliance
  • Support all green practices to include use of green chemicals, proper separation of waste into compost, animal feed, recycle and trash, use of green buckets for food waste, and the purchase of food and paper products that meets our green mission and budget.

Supervision:Lead and First Cook, Prep Cook, Kitchen Worker, Kitchen Temps and Stewards for kitchen

Experience: Minimum of 3 years kitchen supervision

Education: 

  • High school diploma
  • Culinary training or equivalent preferred

Software Requirements proficiency in M.S. Excel, Outlook and Word

Machinery/Tools/Equipment Requirements Must have the ability to use mobile devices, computer, fax, scanner, phone and copy machine. Must have the ability to use and maintain all kitchen equipment to include slicers, ovens, grills, fryers, kitchen knives, dish washers, kettles, gas burners, tilt skillets, mops, mop buckets and brooms.

Physical Requirements:

  • Heavy work: exerting up to 50 pounds of force occasionally, or a negligible amount of force frequently to lift, carry, push, pull, or otherwise move objects. May involve sitting most of the time, but may involve walking or standing for brief periods of time.
  • Sitting or standing, bending, stooping, and the ability to carry items weighing up to 50 pounds.
  • Constant adequate range of motion and mobility required.
  • Regular near acuity with clarity of vision at 20 inches or less required.
  • Typical ability to collect and analyze numerical and written data and verbal information to reach logical conclusions and ability to determine the time, place and sequence of operations or actions required.
  • Regular talking and the ability to express and exchange ideas by means of language expected.
  • Regular hearing and the ability to perceive the nature of sounds.
  • Constant ability to read, record, or type data quickly and accurately required.

Environmental/Working Conditions:

  • Working long hours between breaks or meals required.
  • Ability to work under and handle stress in an appropriate manner required.
  • May be exposed to high, medium, or low noise intensity.
  • Constant contact with co-workers required.
  • Affinity for animals preferred.
  • Exposure to fluctuations in temperatures may be required.
  • Exposure to outdoor conditions may be required.
  • Exposure to standing on your feet for long periods of time.
  • Exposure to working with hot equipment and sharp tools.

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