SOUS CHEF

Position Summary: Sous Chef is responsible for maintaining food costs and ensuring a high standard of food quality and presentation. Must be well-versed in culinary arts with a passion for food and a keen eye for detail. Monitor labor, food costs, inventory, and waste to maintain profitability. Ensure compliance with food hygiene and Health and Safety Standards.

• Assist in overseeing daily operations of kitchen.
• Help train staff.
• Ensure promptness, freshness, and quality of dishes.
• Organizing kitchen for effective work environment.
• Effectively communicate and delegate tasks to ensure smooth operations in the kitchen.
• Help oversee the work of the culinary team and assist conduct performance evaluations.
• Assist in expediting orders to maintain a steady flow of dishes.
• Perform other responsibilities as required or directed.