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Sous Chef

OVERALL OBJECTIVE AND PURPOSE This function is responsible for the day to day preparation and supervision of either the caf or catering section of the department. PRINCIPLE DUTIES AND RESPONSIBILITIES Maintain par stocks of food items. Prepare as needed Set up and maintain service stations Maintain sanitary and safe conditions May be required to drive company vehicles and lift items in and out of them Directs food preparation to assure company standards are maintained Oversees proper use and storage of foods Supervises subordinate line personnel May assist in clean up of food spills or debris which accumulates on floors. Performs additional duties and responsibilities as assigned Serve on Caf line as needed Deal with customer problems which can not be resolved by line personnel Qualifications Minimum education 4 year college degree in preferred field Years Experience 3-4 years Click here to apply.

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