About Us:
Provider Contract Food Service specializes in providing culinary and hospitality excellence to our clients for the past 18 years. Our location at Del Rey Yacht in Marina Del Rey, CA, is currently looking to build our Food Service Team in the position of Junior Sous Chef.
Check us out on the web at www.providerfoodservice.com
of the Position
The Jr. Sous Chef is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Jr. Chef is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. The Jr Sous Chef will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner.
Primary Duties, Responsibilities, and Tasks:
* Provide clear direction, instruction and guidance to team members.
* Organize and delegate work assignments and tasks to meet deadlines.
* Train lower-level cooks in proper equipment usage.
* Communicate regularly with Prep Cooks, Cooks I, Cook II, Lead Cooks, Chef de Cuisine and Executive Chef.
* Prepare all food items according to standard recipes and menu to ensure consistency of product.
* Exhibit knowledge, understanding, and application of various cooking techniques.
* Ability to work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity. Knowledge of different knife cuts.
* Exhibit preparation and knowledge of base sauces, stocks, and soups.
* Demonstrate ability to create compound sauces and derivatives of mother sauces.
* Actively participate with staff to cook, prepare, dish-up and assemble food.
* Demonstrate ability to work in all locations on property.
* Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top.
* Maintain a solid knowledge of all food products.
* Prepare daily prep list and delegate the completion of the list.
* Prepare and place order for recipe preparations.
* Prepare written food requisitions for supplies and food items.
* Demonstrate ability to recite recipes from memory.
* Begin development of daily specials and new dishes for presentation to the Chefs.
* Perform all assigned sidework to include replenishing/restocking work station with supplies.
* Adheres to control procedure for food costs and quality.
* Rotate all products on the first-in, first-out philosophy. Properly label and date all products to ensure safekeeping and sanitation.
* Check station before, during, and after shift for proper set-up and cleanliness.
* Abide by all health codes and hand washing guidelines and encourage team members to do the same.
* Fully observe all safety procedures.
* Strive for picture perfect plate presentation.
* Perform other duties as assigned by management.
Required Qualifications:
* Six years (6) of experience in food preparation and food knowledge.
* Ability to demonstrate advanced knife skills and knowledge of different knife cuts.
* Working knowledge of weights, measures, and various cooking techniques.
* Reading and math skills for recipes and measurement.
* Knowledge of MSDS program.
* Ability to stand on a hard surface for long periods of time.
* Ability to tolerate areas with extreme hot and cold temperatures.
* Must possess effective communication and organizational skills.
* Ability to apply commonsense understanding to carry out a variety of instructions furnished in written, oral or diagram form.
* Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
* Must be able to successfully pass applicable auditions or skill testing.
Preferred Qualifications:
* High school diploma or GED equivalent.
* Formal culinary training.
What We Can Do For YOU:
We are an E Verify Employer
Since our inception in 1989, Rodney Couch, CEO & Founder of Preferred Hospitality, Inc. (PHI), the parent company of Provider Contract Food Service, Market Broiler and MB Grille Restaurants, has made it our goal to provide guests and clients alike with the highest level of hospitality and value possible.
Provider got its start in the Inland Empire assisting churches, schools, and local organizations in building reputable food service venues.
As we have grown, we have developed programs, designed dining halls, and taught others to self-operate. While most of our clients have asked us to recreate their dining programs, at the point of transition, we always step back and listen, then assess through collaboration. Our goal is to not disrupt the culture while working towards continuous improvement.
We have had the privilege of helping clients keep their core competence focused on their strategic goals while we develop food service plans that drive participation and satisfaction through enhanced dining experiences, high-quality ingredients, fresh food concepts, and great value offerings.
Provider has not only experienced loyalty from our clients but also unheard-of longevity of employment with our associates. Many of our team members started as student-workers attending the campuses we serve, and have moved on to the highest level of management.
Our team’s talents, integrity, and passion for upholding our mission of being the best food program are represented by the accolades from the students, and the high level of client satisfaction, which has allowed us to grow with clear intent.
