What are the responsibilities and job description for the Sous Chef position at Ridgewells Catering?
Position Summary
The Sous Chef will be responsible for the day-to-day management of the Foods Department. Assists the Kitchen Management team by sharing responsibilities such as : opening, closing, and taking inventories.
Other responsibilities include, but not limited to :
RESPONSIBILITIES
- Assists the Executive Chef in maintaining the highest quality standards.
- Manages the food production ensuring that food is prepared in an organized, efficient, and timely manner.
- Meets all established food preparation deadlines through effective management of staff within the department.
- Utilizes high sanitation standards and monitors the overall cleanliness of the department ensuring the entire staff practices safe and sanitary food handling procedures.
- Responsible for training staff and on-the-job instructions.
- Maintains recipe standards to ensure that the food produced is consistently good and to specification.
- Ensures that food is fresh, properly seasoned and attractively displayed.
- Responsible for quality assurance of all foods produced by the department, must be especially attentive to the look, color, texture, and taste, generating a consistent product every time.
- Responsible for adequate staff scheduling to meet workload requirements.
- Monitors staff productivity to maximize efficiency in order to meet budgetary guidelines set by management.
- Maintains food costs that have been predetermined by management and assists with inventory control.
- Compiles, organizes, and distributes food orders and labels as necessary for Foods Departments’ daily production.
- Performs other duties associated with the position that are reasonably assigned to support the overall
- needs of the business”.
QUALIFICATIONS :
BENEFITS :