Sous Chef Stanford Catering 9 Month FixedTerm jobs in silicon valley san jose california | Job.com

EXECUTIVE SOUS CHEF-EUREST-MOUNTAIN VIEW, CA

Eurest in San Jose, CA
21 Days agoRestaurant / Food Service                                                                                                                           Click here to Learn More about a Career with Eurest As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16, 000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations?   Come grow your career with Eurest. Summary: To assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods.   Essential Duties and Responsibilities: Include the following. Other duties may be assigned. q   Cooks and otherwise prepares foods according to recipes. q   Cuts, trims, bones and carves meats and poultry for cooking. q   Responsible for quality and consistency of product taste and presentation. q   Insures all deadlines are met in food production based on production orders. q   Cooks and carves meats, and prepares dishes. q   Weighs and measures designated ingredients. q   Properly stores foods in designated areas following wrapping, dating, and rotation procedures.   q   Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. q   Serves customers in an efficient and friendly manner.   q   Resolves customer concerns.   q   Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.   q   Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements.   q   Assumes responsibility for kitchen in absence of Executive Chef. q   Writes Menu ’ s in My Menu q   Understands I-Trax – Taking Inventory, Updating Pricing, adding New Items q   Understands Trim Trax q   Provides Tour Support – Assists Cafes q   Manages Kitchen when Chef is Gone on Assignment q   Assist Culinary Guild with Innovations q   Can Create and Manage Production Logs q   Can Create   and Manage QA Logs q   Can work all stations in the caf é q   Can Place all order with all vendors (Sysco, Charlie ’ s, DPI, Ect, … )   -                   Ability to create/write recipes Will oversee the training of staff, daily kitchen operations, menu execution, food quality, waste and trim,   cleanliness and sanitation, proper QA practices, waste practices (Trim Trax) -                   Organization of all storage spaces, putting orders away -                   Will have a mastery of ALL kitchen positions and stations. -                   Have the ability to be in front of clients, handle situations quickly and responsively. -                   Can think on their feet, be able to create, produce, and serve on the fly -                   Mastery of i-trax, MyMenu program, all internal brands, Trim Trax -                   Knowledge of food cost and how it pertains to a kitchen, product and quality identification -                   Mastery of both basic and advanced culinary techniques to include, but not limited to: Braising Stewing Saut é ing Frying Poaching Searing Grilling Sauce making Starch cookery Vegetable cookery Bread making Basic desserts Garde manger Stocks, broths, consomm é s Butchery/ fabrication of various meats , fish, poultry Food Safety/Sanitation qResponsible for ensuring proper presentation, portion control, and maintenance of proper       serving temperatures – follows HACCP standards qMaintains sanitation and orderliness of all equipment, supplies and utensils within work area qHandles foods items appropriately during preparation qEnsures proper food preparation by utilizing approved recipes and in following       prescribed production standards qKeeps display equipment clean and free of debris during meal service as assigned qCleans equipment, as assigned and in a timely fashion qCleans workstation thoroughly before leaving the area for other assignments   Customer Service qRepresents company in a courteous, efficient, and friendly manner is all customer and       employee interactions qInteracts with customers in a manner to ensure customer satisfaction qGreets customers courteously qServes customers quickly, Does not allow back-ups or snags in serving lines qServes customer food and beverage orders quickly, in proper portions, in a courteous       demeanor qDemonstrates a complete understanding of daily menu items and explains same to       customers accurately qRelays relevant comments from customers directly to supervisors qInteract with customers and resolves customer complaints in a friendly and service       oriented manner qConsistently exhibits the ability to keep up with peak cafeteria hours and does so calmly,       accurately and efficiently qChecks to ensure that all display foods are merchandised attractively per standards qServe food neatly and attractively per standard   Physical Safety qEnsures corporate and OSHA safety standards are followed qFollows principles of sanitation and safety in handling food and equipment qCleans up spills in the servey, dining area, his/her own work area immediately.   Corporate Standards qCompletes shift work, as assigned, in a timely and thorough manner in accordance with       department standards qInforms chef, supervisor, in a timely manner when supplies are low qFollows and observes all company policies and procedures qFollows company standards for attendance and punctuality qMaintains professional appearance at all times, clean and well groomed in accordance with company standards qDevelops a positive working relationship with fellow workers and customers and avoids       conflict qAttends C. H. A. T.   and all other training sessions qAssist other functions as needed   Qualifications:                 To perform 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 and Experience: Associate ’ s degree (A. A. ) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. Mathematical Skills: Ability to calculate figures and amounts such as recipe conversions and extensions, recipe yields, and percentages. Ability to make change.   Language Skills: Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS Sheets.   Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.   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 stand, talk or hear, and taste or smell.   The employee frequently is required to walk; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms.   The employee is occasionally required to sit.   The employee must regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds.   Specific vision abilities required by this job include close vision, color 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 frequently exposed to wet and/or humid conditions and moving mechanical parts.   The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration.   The noise level in the work environment is usually very loud. All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid. Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures. Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer.   At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.   …
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