Sous Chef

Sous Chef is responsible for supporting the Executive Chef with such tasks as inventory, staff management, and food preparation.

Essential Functions:

• Supervise performance of kitchen staff to ensure proper activity
• Ensure effective inventory, stock purchase, and storage
• Perform administrative tasks as will be communicated by superiors
• Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity and safety
• Work towards exceeding customer's expectation by encouraging and promoting high level of service
• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
• Give appropriate support or guidance to members of kitchen when need arises
• Assist with staff disputes in the department and report any unresolved issues
• Promote good team spirit regularly
• Assist in recruiting, hiring, and training employee cooks
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
• Assist with the development and training of department staff
• Ensure that working areas are always kept clean and sanitary practices for food handling, general cleanliness, and maintenance of kitchen are upheld
• Report the need for maintenance to appropriate staff
• Ensures a safe working and guest environment to reduce the risk of injury and accidents
• Complete accident reports promptly in the event that a guest or team member is injured
• Establish and maintain a positive culture with line level staff as well as between various market departments.
• Ensure quality pre-shift meetings are daily, held.