Sous Chef

Company Name:
Ferring Pharmaceuticals
Reports to: Corporate Chef

Purpose: To assists the corporate chef in the planning and execution of the Ferring food and beverage facility. Providing the guest at the restaurant and meeting events with the highest standards of food and beverage service at all times. Meeting and exceeding their expectations. By assisting the development and implementation of a world class menu, which creates a luxury dining experience.

Required Education, Skills and Experience:

Associate or Bachelors Degree in Culinary Arts that emphasizes on Kitchen Management and Pastry Arts.
Five Years minimum experience in fine dining establishment
High School Diploma or Vocational Certification.
Ability to read, write and communicate verbally in English.
Knowledge of a variety of kitchen knives and kitchen equipment
Knowledge for the preparation of meats, game, offal, poultry, fish, shellfish, vegetables and potatoes by the following methods: Saut ing, Roasting, Grilling, Broiling and Deep Fat Frying

Areas of Responsibility:

Works with Corporate Chef to develop the Restaurant and event menus

Analyzes business volume and product usage daily

Anticipates business volume by consulting with the Corporate Chef

Ensures that proper sanitation practices are followed

Seeks out sources for fresh food; monitors all produce and meat for freshness

Tailors menu based on product availability; creates distinctive menu items that incorporate seasonal or special order ingredients

Insures, maintains, and improves FERRING Standards in the kitchen through periodic inspections conducted individually and with kitchen staff.

Selects staff, monitors training and supervises departmental grooming and conduct; disciplines, counsels and terminates staff when necessary.

Plans, organizes and coordinates restaurant events or special events.

Verbally communicate with kitchen staff, other managers and staff.

Oversees and maintains kitchen standards of preparation and presentation.

Maintains Kitchen food cost.

Maintains Kitchen labor cost.

Responsible for the training and development of all kitchen staff

Supervises and maintains kitchen sanitation standards.

Maintains affiliation with other chefs and trends from the industry in the area.
Receives and ensures all products are stored properly

Orders and maintains inventory of the kitchen items.

Supervises and monitors outside contractors for services rendered

Lift or carry any food item up to 50 pounds up to 100 feet.

Able to work long hours on your feet up to 10 hours in front of ovens with extreme temperatures.

Ensures that all security and safety procedures are adhered to within the department

Performs all other reasonable tasks requested

Keys to Success

Focus on the customer Build Strong Relationships
Take Responsibility Attend to Details
Foster Teamwork Improve Continuously
Share Information Think Critically

Physical Demands

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools or controls; and to talk or hear. The employee is frequently required to taste or smell. The employee is occasionally required to sit; reach with arms; climb or balance; stoop, kneel, crouch or crawl.

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