Task Force Sous Chef
Key Responsibilities
- Assist with the planning, preparation, and execution of menu items according to established recipes and standards.
- Supervise kitchen staff and provide coaching, training, and performance feedback.
- Ensure compliance with all food safety, sanitation, and health regulations.
- Monitor food quality, presentation, and portion control to maintain consistency.
- Support inventory management, ordering, receiving, and proper storage of products.
- Assist with scheduling and labor management to meet business needs.
- Reduce waste and control food costs through effective production and inventory practices.
- Maintain a clean, organized, and safe kitchen environment.
- Collaborate with culinary leadership on menu development and special events.
- Address operational challenges and support guest satisfaction initiatives.planning, preparing, and executing