Difference between revisions of "Sous-Chef"
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Time required: From noon time on arrival day till lunch time on departure day. 7 - 8 hours/day while camp is in session. | Time required: From noon time on arrival day till lunch time on departure day. 7 - 8 hours/day while camp is in session. | ||
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*Instruct the 3 meal cleanup coordinators | *Instruct the 3 meal cleanup coordinators | ||
*Instruct the baker | *Instruct the baker | ||
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| + | [[Category:Camp Shehaqua Staff Descriptions]] | ||
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Revision as of 09:43, 30 November 2014
Time required: From noon time on arrival day till lunch time on departure day. 7 - 8 hours/day while camp is in session.
The sous-chef's assignments include:
- Support the Food Services Director and work with minimal supervision
- Carry out menu items from start to finish (recipes provided, if needed)
- Be confident and capable to work on the griddle and ovens
- Be able to serve meals on time
- Must have knowledge about food safety
- Must keep the work environment tidy and safe
- Must be able to lift boxes and trays up to 30 lb.
- Coordinate, instruct, and supervise the 3 teams of helpers in the preparation of the meals
- Instruct the 3 meal cleanup coordinators
- Instruct the baker
