Sous Chef

Job Description

Job Description

Overview : Assist the Executive Chef with planning, food preparation, and kitchen management.Responsibilities and requirements :

• Set up station according to guidelines.
• Follow recipes, portion controls, and presentation specifications set forth by the Executive Chef.
• Check finished product before serving to guests.
• Responsible for purchasing, receiving, storing, and proper rotation of goods.
• Prepare menus while maintaining all quality standards.
• Must maintain a clean and sanitized kitchen.
• Knowledge and understanding how to properly use / maintain all kitchen equipment.
• Assist with cleaning, sanitation, and organization of kitchen, walk-in coolers, and storage areas.
• Implement strategies to increase efficiency within the Banquet / Catering / Restaurant Department.
• Delegate responsibilities to the staff to ensure proper food turnout within a designated time frame.
• Follow policy and procedures according to company standards.
• Attend meetings / trainings required by management.
• May be required to work nights, weekends, and holidays.
• Perform other duties as assigned by management.

Qualifications and Education Requirements

Additional requirements

Physical requirements

Disclaimer :

The job description is not an exhaustive list of all functions the employee may be required to perform. Valley Hospitality reserves the right to revise the job description at any time. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.