Job Details

Overview

The Sous Chef is responsible for planning and directing food preparation.  This includes supervision of staff and other administrative duties.

Essential Functions/Responsibilities

• Time food production such that all food is ready at the time of service.
• Supervise and train staff.
• Read and understand Function Sheets for menus and time of functions.
• Produce and maintain prep sheets and duty rosters.
• Utilize batch cooking techniques to avoid over or under production.
• Utilize online measuring, recipes and purchase systems
• Utilize safe food handling techniques at all times.
• Store food items according to established standards of practice; utilize proper labeling and dating.
• Hold prepared food items at appropriate temperatures.
• Maintain production records (food usage, overages, shortages, customer counts, etc.).
• Maintain established logs (food temperatures, cooling temperatures, cooler & freezer temperatures, etc.).
• Maintain a clean and sanitized work area.
• If work shift requires, properly open and/or close the kitchen.
• Assure that all closing lists are completed and signed.
• Maintain a safe, tidy and well organized work environment at all times; clean up spills quickly, wear protective gear as needed (i.e.: slicer glove), and store wares safely.
• Communicate needs and concerns regarding food production and kitchen operation to Executive Chef appropriately, and in a timely manner.
• Monitor kitchen equipment for proper functioning; report any discrepancies to supervisor immediately so work orders can be filled out.
• Ensures that all sanitation guidelines, health codes set by local and state Health Departments, as well as OSHA, are being followed.
• Other duties as assigned