Sous Chef

Obtains necessary products and small equipment items required for food preparation. Operates food production equipment according to manufacturers' instructions. Prepares food in accordance with standard club and banquet recipes. Prepares meats, seafood, vegetables and other items required for line and special function purposes. Prepares all sauces, stocks and soups. Carves food on buffet line. Assists with preparation of other food products on serving line as needed. Assists cooks in their tasks. Sets-up plating line for banquets, assists with plating duties. Sets up, maintains, and breaks down work station. Maintains items on steam table; checks par levels. Notifies executive chef in advance of expected shortages. Consistently uses safe and sanitary food handling practices, including those related to personal hygiene. Maintains security and safety in work areas. Adheres to state and local health and safety regulations. Serves items in accordance with established portion and presentati