Title:
DG BOSS: Sous Chef (FN)
- Reports directly to the Shift Food Service Supervisor and in charge in the absence of the Shift Food Service Supervisor.
- Prepares meat, fish, poultry, gravies, meat stocks, soups, sauces, vegetables, fruits, starches, and other entrees that appear on the daily menu according to Armed Forces Recipe Service (NAVSUP P-7), and local approved recipes.
- Ensures all Cooks follow the “4-Hour Rule” [Potentially Hazardous Foods (PHF) – food held at temperatures between 41 degrees Fahrenheit to 140 degrees Fahrenheit for more than 4 hours] when serving high protein foods.
- Ensure all food items appear on the food preparation worksheet on the cycle menu for the main line entree, short order/fast food, in-flight and lite bite is properly prepared.
- Ensure all food items are in position and are properly arranged, that personnel are present to serve food items, easily accessible to patrons, serving line set for proper temperature (holding line --- 180 degrees Fahrenheit to 200 degrees Fahrenheit) prior to opening the serving line to expedite service.
- Instruct and demonstrate correct serving techniques and procedures to subordinate Cooks and food service personnel.
- Ensures strict adherence to proper recipe breakdown to obtain portion yield and control, recipe conversions, record and track leftovers, the use of batch, and progressive cooking methods.
- Able to use knowledge of cycle menus to point out better preparation techniques, proper timing of food preparation, preferred serving sizes, and the most attractive arrangement.
- Uses the Food Preparation Worksheet (NAVSUP Form 1090) to plan and organize the work to be performed by subordinates.
- Arranges that linebackers replenish food on the serving with fresh filled new inserts (never dump food into insert already on the serving line) and monitors proper food temperature (food temperature watch log) throughout meal period, food stocks for the meal preparation are wholesome and meet quality standards, if not; sort and remove any decayed items or portions.
- Provides all other duties as may be required.
Basic Qualifications
- Must speak, read, and understand English language.
- Must pass overseas medical screening and be in good health.
Preferred Qualifications
JOB SPECIFICATIONS: SPECIAL CERTIFICATIONS OR TRAINING
- 4-hour Food Safety Course
- Food Sanitation Training Certificate.
EDUCATION:
- Must be at least a High School, Technical, or Vocational course graduate is required.
EXPERIENCE:
- A minimum of 3 years working for the U.S. military installations or with American owned companies as a Cook. A thorough knowledge in the preparation of American type foods. A thorough knowledge in the breakdowns and extensions using Armed Forces recipe cards. A thorough knowledge in the preparation and completion of cooks’ worksheets.
