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Sous Chef / Line Cook

Location: Thiensville, WI
Date Posted: 07-31-2015
Sous Chef / Line Cook:
Sous Chef will prepare culinary delights for our patrons and execute the menu, ensuring a high level of performance, patrons’ satisfaction and profitability. Under the general guidance and supervision of the Head Cook, the kitchen Sous Chef will assist in the preparation and service of all sections in the Kitchen.
- Head Cook
- Restaurant Manager
Duties and Responsibilities
  • Assist Head Cook to expedite the pass through cook’s window to maintain proper consistency in food quality and service between the hours of:
    • 11:00 am – 10:00 pm  on weekdays
    • 11:00 am – 2:00 am on weekends
  • Comply with Standards of Service and assist in assuring the same from all kitchen employees
  • Assist in managing a day-to-day operation of the kitchen and ensure highest level of food quality, taste and presentation
  • Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed
  • Establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities in conjunction with the Head Cook and Restaurant Manager
  • Develop menus & create and ensure adherence to recipes and product specifications in conjunction with the Head Cook and Restaurant Manager
  • Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems
  • Maintain working relationships and communicates with all departments
  • Ensure cleanliness in the kitchen
  • Ensure the prep is done
  • Coordinate and implement proper hand over to the next shift staff
  • Check all the incoming orders
  • Maintain all kitchen equipment
Any combination of education, training, and experience, which demonstrates the knowledge and skill to perform the duties and responsibilities as described including successful experience as a Sous Chef preparing food in a restaurant setting;  ability to get Food Handlers permit; ability to work nights, weekends and some holidays; proficient in speaking, reading and understanding basic cooking directions. Must be able to take directions, work in a team environment and work calmly and effectively under pressure
Education: Some culinary school
Training & Experience:
  • 1+ years working in commercial kitchen with Intermediate understanding of professional cooking and knife handling skills
  • Understanding and knowledge of safety, sanitation and food handling procedures
- Compensation will vary based on experience.
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