Reporting to the Chef de Cuisine, the Sous Chef is responsible for assisting in overseeing day-to-day kitchen operations and staff to ensure high quality cuisine and enforce health standards.
Responsibilities/Duties/Functions/Tasks:
- Responsible for kitchen operations in the absence of the Chef de Cuisine
- Plan and direct all cooking processes and food preparation in the kitchen
- Use quality control standards to ensure all food items are high quality and correctly portioned
- Prep & Execute all catering events
- Assist Chef de Cuisine in menu creation
- Oversee and expedite preparation of all food items
- Assist Chef de Cuisine with monthly food inventory
- Monitor and address any issues with kitchen equipment and communicate issues to the Operations Manager
- Supervise, oversee, and assist in managing the kitchen staff in accordance with the standards set forth by the Chef de Cuisine and Operations Manager
- Assist in training of staff for job competence and to ensure staff is aware of all policies and procedures included in a food service business
- Use progressive discipline effectively in the management of staff
- Develop, train, implement and maintain food sanitation practices and safety protocol
- Create strong, team-oriented relationships with and between staff members
- Maintain a strong presence in the kitchen and facility
- Ensure cleanliness of kitchen areas before, during and after meal periods
- Coordinate opening and closing procedures
- Ensure kitchen and staff members operate in accordance to the state and federal food and safety laws