Sous Chef - Alternative Employment, Inc.

Looking for the next steps in your culinary career? Torrington area client is seeking Sous Chef to join their team!

 Reports to the Head Chef with primary responsibilities of cooking for residents and employees. Maintains appropriate inventories, prepares meals as scheduled, maintains standards of cleanliness and sanitation in kitchen and dining areas.

Key Responsibilities:

• Assists the Head Chef in orders and cooking for all facilities, maintaining at least a three (3) day supply of food for each house.
• Stocks the storeroom, refrigerators and freezers with food and other supplies.
• Prepares the menu from the approved dietician’s list, ensuring safe food handling procedures are followed.
• Posts menus in the designated area in all houses.
• Oversees and prepares noon meals for main campus and ensure that each facility has appropriate food available for their lunches.
• Oversees and prepares the evening meals for Monday through Friday.
• Ensures that provisions are available for menu preparation on the weekends at all houses.
• Oversees and maintains the kitchen and dining area in a clean and sanitary manner that meets the standards set by the State Board of Public Health and the Connecticut Department of Public Health.

Schedule:

• Saturday – Wednesday 6:00am - 2:00pm

Qualifications:

• High school graduate
• Two years' experience in cooking in an institutional setting preferred.
• An understanding of and empathy for recovering persons is required.
• Light to heavy lifting required, as necessary, for stocking and cooking responsibilities.
• Valid Driver’s license required. 

Qualifications:

• High school graduate
• Two years' experience in cooking in an institutional setting preferred.
• An understanding of and empathy for recovering persons is required.
• Light to heavy lifting required, as necessary, for stocking and cooking responsibilities.
• Valid Driver’s license required.