What are the responsibilities and job description for the Sous Chef position at Pier Sixty Career Center?
Job Summary: To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes.
Compensation: Salary $70k to $75k Annually
Essential Duties and Responsibilities
- Hire, train, supervise, discipline, schedule and participate in all activities of culinary team alongside Executive Sous and Executive Chef including counseling, discipline, training and direction.
- Manages kitchen staff in the proper preparation, cooking and garnishment of various menu items.
- Assists in the development and enforcement of policies to control food cost and quality.
- Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
- Assists Executive Chef and Executive Sous Chef with menu planning and tasting activities.
- Manage and work in all kitchen production stations as needed and directed.
- Run all culinary event execution and lead front service teams to include leading and controlling serve out lines.
- Maintains area in a clean condition at all times.
- Travel, as necessary, to different properties/venues
- Assist coworkers with completion of assignments when needed
- Perform all assigned side work
- Perform any general cleaning tasks
- Keep work area clean and well organized
- Attend and participate in all scheduled meetings and training sessions.
- Perform all reasonable requests by the management team
Salary : $70,000 - $75,000
