Sous Chef

• Prepares and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Makes recommendations and suggestions in hiring, terminating, suspending and counseling to the venue Chef.
• Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that team members follow standards and regulations.
• In the absence of the Restaurant Chef order or requisition food and other supplies needed to ensure efficient operation.
• Develops and documents all recipe specs, and control procedures.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Create and maintain on-line templates for Production, Commissary Ordering and Transfers
• Responds to guest service issues
• Monitor payroll/punch edits
• Inspects all food safety documentation for accuracy and consistency.
• Facilitates the flow of pertinent information from management to team members and from the team members to the Restaurant Chef
• Administers production schedules and staff requirements necessary to ensure timely delivery of services.
• Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitors sanitation practices to ensure that team members follow standards and regulations.
• Follows all recipes, specs, and control procedures.
• Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication
• Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS
• High school diploma or GED. Culinary degree or formal apprenticeship preferred.
• Two or more year’s restaurant and/or kitchen supervisory experience required.
• Strong organizational and interpersonal skills required.
• Appropriate licenses, as required.
• ServSafe® certification, or ability to become certified, required and knowledge of HACCP standards required.

• Must be at least 21 years of age.