What are the responsibilities and job description for the Sous Chef position at DeVita & Hancock Hospitality?
TFD Sous Chef
Overall Job Responsibility
Overall Job Responsibility
- Produce high quality plates with design, taste, and presentation elements
- Ensure the kitchen operates in a timely way that meets top quality standards
- Manage and train kitchen staff, establish working schedule and assess staffs performance
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Ordering or purchasing of supplies to stock inventory appropriately
- Monitor product freshness and rotate product accordingly
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and guests of the restaurant
- Educate both FOH and BOH staff on all food and preparation methods
- Oversee BOH deep clean schedule and execution
- Oversee dish washer training and special cleaning projects
- Creates BOH hourly team member schedule, making sure to minimize overtime
- Ensure that all catering orders are staffed appropriately and executed at TFD standards
- Create training schedules and assist in growth of current BOH employees
- Oversee all stations to make sure they are properly maintained at TFD standards
