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Sous Chefs

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 60015
Industry: All
Employer: Guckenheimer
Job Tracking ID: 1383413545
Job Description:
Guckenheimer, is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace.

Founded in the San Francisco Bay Area by two healthcare professionals, Guckenheimer is an onsite specialty foodservice company dedicated to the philosophy that health and productivity at work is achieved through exceptional food and dining experiences. With accounts across 31 states, Guckenheimer features evolved employee health and wellness programs led by registered dieticians, customized menu creations and fresh meals-from-scratch prepared with sustainable and organic ingredients, locally sourced when available.

Work in coordination with the chef to complete all food preparation. Prepare visually appealing and good tasting foods to Guckenheimer standards. Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs as required. Serve customers during meal periods.

Qualifications:
• Culinary School or Hospitality certification or work equivalent.
• 3 years providing excellent one on one customer service.
• Must be able to communicate with others to convey information effectively.
• Must be able to communicate in English with customers.
• 4 years food preparation experience.
• ServSafe certification
Position Responsibilities:
• Maintain HACCP program requirements.
• Season and cook food according to recipes and experience.
• Observe and test foods to determine if they have been cooked sufficiently, taking temperatures. Adjust seasoning to customer tastes.
• Portion, arrange, and garnish food, and serve food to patrons.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Prepare soups and chili.
• Wash, peel cut and seed fruits and vegetables to prepare them for consumption.
• Substitute for or assist other cooks during emergencies or rush periods.
• Use food cost control methods.
• Assist with Inventory completion.
• Must follow all safety rules and actively prevent accidents.
• Commitment to the service values and ethics of the client company.
• Must comply with all ServSafe and HACCP programs and principles.
Essential Skills and Experience:
• Must be able to correctly and safely use standards kitchen equipment. Chefs' knives; Convection ovens; Rotating rack ovens; Meat and cheese slicing machines, steamers, mandolins, grills and broilers.
• Knowledge of principles and processes for providing customer service. This includes customer needs assessment, meeting quality standards for service, and evaluation of customer satisfaction.
• Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation.
• Job requires being reliable, responsible, and dependable, and fulfilling obligations.
• Job requires accepting criticism and dealing calmly and effectively with high stress situations

Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.