What are the responsibilities and job description for the Sous Chef position at Tucker’s Restaurant?
Sous Chef is responsible for all food production including that used for restaurant, banquet functions, and catering outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Maintain highest professional food quality and sanitation standards.
DUTIES & RESPONSIBILITIES:
- Training and managing all kitchen staff
- Supervising and coordinating culinary activities
- Estimating the food consumption
- Developing and selecting the recipes to be used in the restaurant
- Establishing the techniques of food presentatio
- Establishing food quality standards
- Planning and pricing the menus with help from Mike
- Ensuring the kitchen is always safe and sanitary
- Deciding on the food portions to be served
- Creating Menu’s
- Create Weekly Schedule
- Attends food and beverage staff and management meetings
SUPERVISORY RESPONSIBILITIES:
- Interview, select, train, supervise, counsel and discipline all employees in the department along with Mike.
- Provide, develop, train and maintain a professional workforce.
- Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
OTHER SKILLS AND ABILITIES:
- Ability to interact positively with the supervisor, management,co-workerss, members, and the public to promote a team effort and maintain a positive and professional approach.
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
- Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
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