Sous Chef

Overview

Coordinate and participate in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, banquet or other establishment by performing the following duties.

Responsibilities

• Essential Duties and Responsibilities include the following. Other duties may be assigned.
• Estimate food consumption, and requisition or purchase foodstuffs.
• Receive and examine foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
• Select and develop recipes based on type of food to be prepared.
• Supervise personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
• Cook or otherwise prepare food according to recipe.
• Maintain time and payroll records.
• Ensure the cleanliness of the food operation in accordance with sanitation standards.
• Supervise responsibilities include interviewing, hiring, training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• To perform the job successfully, demonstrate the following competencies : generate creative solutions, attention to detail, identify and resolve problems in a timely manner, complete projects on time and budget, and manage project team activities.

Seniority level

Employment type

Job function

Industries

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