SOUS CHEF

Ängsbacka's kitchen primarily uses local and organic ingredients to provide two lacto-ovo vegetarian meals (buffet style) every day throughout the year. For the larger events during the festival season there can be more than 1000 guests onsite.


SOUS CHEF ROLE DESCRIPTION
2.1 The Employee shall perform the duties set forth by Ängsbacka according to Ängsbacka’s guidelines and instructions. 
The employee works with and at the direction and guidance of the kitchen managers. Ängsbacka may occasionally have specific food requests. It is a requirement of the position to accommodate specific requests put forth by kitchen management and Ängsbacka general management.
2.2 Sous Chef tasks include but are not limited to:
Support the head chef cooking and leading the kitchen
Good communication skills
Ability to work with volunteers
Lead the kitchen if the head chef is on a break
Working to legal hygiene and food safety standards
Preparing ahead the menu for the festival.
Focus on the nutritional value of the meal, providing a balanced menu for the festival. 
Use wisely the products balancing quality and price.
Time management avoiding delays on food serving time
Create a safe space for volunteers
Ability to work with volunteers. Ability to hold space, communicating clearly the instructions and needs.
Follow the food guidelines, make sure there is food for everyone, including vegans and gluten-free 
Communicate with Head chef about the menu and find solutions if some menu conflict shows up
Make sure all food leftovers are kept in good condition
Give clear instructions to volunteers for finishing the kitchen, not leaving any food unattended overnight.
Stick to the ingredient list, avoiding taking food that was bought for other chefs.
Be as precise as possible on orders avoiding ordering too much.
Be flexible to include garden produce