Sous Chef

EDUCATION

• Associates or BA in Culinary Arts or Food Science or equivalent certification
• Working knowledge of MS office

EXPERIENCE

• Minimum 3 years' experience as a Chef and/or Sous Chef
• Experience working for a Michelin Star Restaurants or equivalent is a plus
  • Proven ability to speak culinary terminology with Clients, Executive Chefs, Kitchen Managers, and Restaurant Owners
• Experience with menu design preferred
• Front of house experience is an asset
• Familiarity with food safety rules
• Serve safe certification
• Excellent kitchen skills
• Strong communication skills
• Professional demeanor and image
  • Demonstrated ability to successfully execute duties in a responsible and responsive manner
• Excellent written, verbal, and communication skills
• Self-motivated with proven time management skills

• →Work with CDC to research and experiment with recipes, and plate food for presentations.
• →Work with CDC and Exec sous for the creation and preparation of dishes using sous vide product.
• →Assist exec sous in writing menus for clients and customers based on specific needs.
• →Responsible for plating and garnishing food to ensure it is visually appealing.
• →Speak with clients regarding various types of appetizers, entrees and desserts; discuss ingredients and methods of preparation.
• →Knowledge of sous vide technique.
• →Attend trade shows and assist with food demonstration presentations.
• →Know the compositions and attributes of Cuisine Solutions products.
• →Be familiar with the various channels within Cuisine Solutions and be able to talk about them and what they do with potential clients.
• →Must be able to understand and follow GMP, company food safety and quality policies
• →Must be able to travel to support sales teams / food Presentations.

Performs other duties as may be assigned by management.