Sous Chef

Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4°F or -20°C) and kitchens (122°F or +50°C), possibly for one hour or more.

Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems.

Must be able to stand for long periods of time.

Must be able to maneuver between stations and areas efficiently and easily.

Must be able to lift up to 40 lbs.

Requires manual dexterity to use and operate kitchen and other equipment

Must have a Safe Serve certificate

QUALIFICATION STANDARDS

Education

High school or equivalent education required.

Experience

Must have three to five years prior experience as a Sous Chef

Licenses or Certificates

Food Safe Certificate (Required)

Grooming

All employees must maintain a clean, and well-groomed appearance by Corporate Housing Hospitality standards.

This job description is not an exclusive or exhaustive list of all job functions; an employee in this position may be asked to perform tasks outside of classification by a supervisor or manager from time to time.