Sous Chef

What You’ll Do:

A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company.

Your Key Responsibilities:

• Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service.
• Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements
• Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees
• Direct kitchen employees with food production and use a hands-on style approach when executing the line
• Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards
• Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service
• Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary
• Participate with recipe development and maintain the in-house core recipe files
• Conduct departmental orientation of new employees and participate in performance evaluations
• Monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness
• File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing)
• Create a positive work environment for our employees through friendly, caring and professional communication
• Embody and deliver on exceptional service and hospitality