Sous Chef

Sous Chef

Job Function Overview

OBJECTIVE:
To Achieve Unit Sales and Operating Profit Through Employee Training and Development, Quality Food Production, Execution of Attentive, Friendly, No Lag Service, Guest Satisfaction, Guest Value and Operating Cost Management.

RESPONSIBILTIES:
Purchasing, Receiving, Storage, Preparation and Service of Quality Food Products within Company Standards. Training, Supervision and Development of Kitchen Staff to Company Standards. Budget Achievement in Assigned Areas. Communication and Interaction with Dining Room Management and Hourly Employees. Kitchen Sanitation and Maintenance to Company Standards of Excellence. Security of the Building and its Contents per Company Check Lists.

DUTIES:

• Food Preparation and Production to Recipe
• Quality Food Appearance
• Cook and Preparation Personnel Development and Training
• Food Ordering to Documented Par and to Company Standard
• Food Receiving and Storage to Company Standards of Security
• Daily “Prep to Par” Production Supervision
• Station Recipe Postings and Manuals Maintenance
• Accurate Daily, Mid-Month and Month-End Inventories
• Daily Kitchen Labor Budget Management
• Reporting as Directed at Weekly Management Meetings
• Direction and Maintenance of Ware washing Systems which Produce Sanitized, Clean China, Glass and Silver
• Kitchen, Storage and Refuse Area Sanitation and Maintenance
• Instruction and Supervision of Safety Procedures: Knives, Slicer, Equipment Usage, Chemical Usage, etc.
• Kitchen Equipment Sanitation and Maintenance
• Maintain Kitchen Employee Uniforms and Appearance
• Provide Daily Kitchen Pre-Opening Quality and Quantity Checklists
• Plan Daily Specials Cards and Communicate Same to Kitchen and Dining Room Staff for Service, Description and Appearance
• Provide Company Required Orientation to New Kitchen Hires
• Perform in Cook’s Positions as Required by Business Volumes
• Serve in the Expediter Position as Required by Business Volumes