Sous Chef - Outdoors

Main Duties and Responsibilities:

• Establishes menu forecasts based on house counts or business forecast, previous experience, date, etc. Posts the menu forecast for all kitchen employees to view.
• Ensures methods of cooking, garnishing and size portions are as prescribed.
• Verified that quality standards, departmental rules, policies and procedures are maintained by kitchen employees.
• May be required to prepare special diets according to specific guidelines.
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas and reach-in coolers.
• Trains cooking staff in fine points of cooking production, principles and practices.
• Keeps medical health certificate current.
• Performs other reasonable duties that may be requested from time to time.