Sous Chef

Job Description

Job Description

Description :

Position Summary : Sous Chefs support the Executive Chef in all aspects of restaurant operations, with a primary focus on training and supporting the kitchen staff. The Sous Chef is responsible for overseeing the production, preparation and plating of the entire menu. Sous Chefs are accountable for meeting all of the company’s food quality and financial standards, government health regulations, industry safety standards, and ensuring all departmental policies are followed.

Daily Responsibilities :

• Ensure all prep lists are followed.
• Handle all food items and follow Department of Health guidelines for potentially hazard food items.
• Held accountable for department performance.
• Order all necessary products.
• Create production lists and assignments.
• Expedite during service.
• Maintain all par levels.
• Assists in training, interviewing, scheduling, and coaching employees.
• Maintain professional appearance standard as set forth in the Company Handbook.
• Organize and clean walk-ins.
• Possesses In depth knowledge of all recipes and execution.
• Handle all dietary restrictions and modifications.
• Accurately handle all orders from the POS system in a timely manner.
• Communicate all product needs to the Executive Chef and support staff.
• Report damaged or defective equipment to management.
• Works with safety as a priority and follows department and company safety standards.
• Maintains relevant knowledge of industry through continuing education and training.
• Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings.

Requirements :

Physical Requirements :

Skills / Experience :