Description:
Sous Chef - Summer Camp
Anticipated Schedule: Mid-May to End of August
Wage: $32.00 per hour
The site is an established camp in the Berkshires and hosts a total of 1000 campers at two locations on a large property. The first session arrives in late June and departs in mid-July. The second session arrives in late July and ends mid-August.
Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence.
The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production.
Candidates should have a strong foundation of working culinary expertise as they will participate in high volume food production on a daily basis that will include events such as BBQ's, day trip pack-outs and caterings.
Responsibilities:
- The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager.
- Station set - up prior to service with appropriate equipment and food to be determined by the supervisor.
- Assist management in purchasing, inventory control and training.
- Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations.
- Provide exemplary customer service in a courteous, helpful and friendly manner at all times.
Essential requirements:
- Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus.
- Background in banquet or catering production preferred.
- Follow all outlined health and safety regulations with regard to equipment use and personal hygiene.
- Positive can-do attitude
- Receive, unpack, unwrap, date, rotate and stow deliveries.
- Must be able to stand for extended periods of time.
- Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height.
- Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards.
Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Servsafe Preferred
Please respond with resume or letter of intent.
PM21
Requirements:
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