Cook Dishes, Cost Control, Food Production, Food Quality, Inventory Management, Menu Management, Nutrition, Operational Support, Performance Analysis, Performance Reviews, Production Management, Quality Management, Restaurant, Safety Standards, Sanitation
The Sous Chef Manager supports the Chef de Cuisine in overseeing high-volume Italian restaurant operations, focusing on maintaining food quality and inspiring staff.
- Assists with daily staffing, training, scheduling, and performance evaluations of kitchen team members.
- Supervises mise en place and actively participates in menu planning and food production management.
- Ensures quality, safety, and sanitation standards are met; manages food costs through inventory control and efficient resource use.
- Communicates menu updates to front-of-house staff and addresses any incidents involving staff or guests.
- Supports operational needs, including hiring, payroll, and compliance with health and nutrition practices.
- Performs additional duties as assigned to ensure smooth kitchen operations and high guest satisfaction.