What are the responsibilities and job description for the Sous Chef position at the Polynesian Cultural Center?
Under the direction of the Executive Chef, assists in managing back of house operations. Supervises all kitchen employees and Culinary Staff in preparation and cooking of dishes as well as their garnishment and presentation and other culinary operations. Responsible for assisting in menu planning and development, cost control and ensuring excellent direction in the standards and practices of the culinary department.
Essential Functions:
- Prepares a wide variety of hot foods from various stations following traditional and modern recipes and maintains current recipes.
- Assists the Executive Chef in creating new and exciting items to renew the menus.
- Expedites and garnishes food at all venues and supervises food quality throughout service.
- Monitors stocks and supplies for all food ingredients as well as makes appropriate orders within budget.
- Checks quality of material and condition of equipment and devices used for cooking.
- Maintains clean and orderly cooking stations and adheres to health and safety standards.
