SOUS CHEF-FT

SUMMARY:

The Sous Chef is responsible for the planning and directing of food preparation in the kitchen as well supervising kitchen staff, and addressing problems that arise in the kitchen at a moments notice.

ESSENTIAL RESPONSIBILITIES:

• Work with Executive Chef to create high quality dishes.
• Responsible for managing the kitchen staff in the absence of the Executive Chef.
• Ensuring high culinary standards are met.
• Track, record and replenish inventory as needed.
• Oversees and organizes kitchen stock and ingredients.
• Cross-train kitchen staff.Adhere to state & federal health, safety regulations.
• Maintain a solid knowledge of all food products.
• Assist kitchen staff to perform other duties.
• Respond to customer inquiries and concerns.
• Other duties as assigned.