CARTI
Sous Chef (Food Services)
Oversees and supervises Bistro team members; trains new team members.
Ensures efficient, cost-effective operation and profitability of food production.
Performs preparation work, including washing, peeling, cutting and seeding of fruits and vegetables; weighs and measures designated ingredients.
Carries pans, kettles and trays of food to/from work stations, stove and refrigerator in accordance with safety standards.
Oversees and inspects all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary and in perfect operating order.
Distributes supplies, utensils and portable equipment; replenishes condiments, beverages and general supplies while maintaining service area cleanliness.
Stores food in designated areas and containers in accordance with wrapping, dating, and food safely and rotation procedures.
Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Adheres to all standards of food quality, preparation, recipes and presentation in conjunction with specifications; ensures compliance with sanitation and safety requirements; cleans work areas, equipment and utensils.
Ensures food products, presentation and plating are of high quality, and are prepared to serve in a timely manner.
Serves customers in a friendly, efficient manner following outlined steps of service; interacts with customers and resolves customer complaints in a friendly, service-oriented manner.
Collaborates with Executive Chef on design of food and drink menu; assists with menu planning, inventory and supply management.
Oversees day-to-day operations of the CARTI Food Truck, including team management, food production, cash handling, guest orders and interaction, quality control and proper sanitation procedures.
Assists in research, planning and scheduling relevant event participation, including CARTI events, community events and private events.
Maintains truck maintenance schedule, generator maintenance schedule and propane tank supply; directs cleaning of the truck and maintenance of equipment.
Maintains required records, including food production, inventory and meal counts.
Works with CARTI Marketing for photos, events schedules, social media and other needs.
Relays relevant information to Executive Chef.
Performs other duties as assigned.
OTHER JOB REQUIREMENTS: Must have reliable source of transportation.
SUPERVISORY RESPONSIBILITY: Oversees and supervises Bistro team members; assumes role as Executive Chef in his/her absence.
EDUCATION, CERTIFICATION, LICENSURE and REGISTRATION:
High school diploma or GED
Current valid Arkansas Driver's License and clean driving record
EXPERIENCE, KNOWLEDGE, SKILLS and ABILITIES:
Minimum 5 years food service/hospitality/kitchen management experience (required)
REASONING ABILITY:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, or schedule form.
INTERPERSONAL SKILLS:
Must interact and communicate both verbally and in written form.
Must interact and exchange information regarding patients with physicians and other departmental personnel, and outside agencies on a frequent basis while respecting the confidentiality of patient information.
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.
While performing the duties of this job, the employee is regularly required to talk or hear.
The employee regularly is required to stand, walk, sit, use hand to finger, handle or feel objects, tools, or controls; and reach with hands and arms.
Specific vision abilities required by this job include close vision and the ability to adjust focus.
WORK ENVIRONMENT:
The work environment described here are representative of those an employee encounters while performing the essential functions of this job. This position involves potential exposure to infectious diseases. Colleagues are offered appropriate vaccinations and safety training.
COMMENTS:
This description is intended to describe the essential job functions, the general supplemental functions and the essential requirements for the performance of the job. It is not an exhaustive list of all duties, responsibilities and requirements of a person so classified. Other functions may be assigned and management retains the right to add or change the duties at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.
SAFETY SENSITIVE
This position is a Safety Sensitive Position. The essential functions, physical demands, and mental competencies of this job require the employee maintain the ability to work in a constant state of alertness in a safe manner.