Sous Chef

Full-Time

Description

Primary Responsibility

Supervise all aspects of food preparation and production for restaurants and related conference/banquet facilities. Provides coaching and development to all culinary team; works closely with line team and service team while maintaining management relationship.

Essential Job Functions

• Provide superior service to our guests (internal and external) at all times.
• Plan, and coordinate the daily operations of determined kitchen facilities.
• Exercise supervisory authority, directly and indirectly, over 5 to 10 cooks and other kitchen staff. Plan and conduct training programs and staff meetings. Plan staffing needs and work schedules in order to meet department goals.
• Monitor all kitchen operations on a regular basis.
• Assist in planning and administering the kitchen operating budgets.
• Plan menus for all regular and special meals. Research, develop, modify, and test recipes.
• Deal regularly with outside vendors of food, supplies and equipment.
• Supervise food, supply and equipment ordering and inventory control.
• Oversee or directly supervise all food preparation and production activities when serving as on-site chef. Prepare a wide variety of complex dishes.
• Ensure compliance with established health and safety procedures and codes.
• Supervise the proper operation and maintenance of all kitchen equipment.
• Supervise and assist in planning appropriate quality and production control systems/activities.
• Prepare various administrative/operations reports and records, such as timesheets, inventory and production cost reports, and the like.
• Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues.
• Adhere to all standards and policies established by management team
• Works in a financially responsible manner, works within bounds of food and labor budget
• Work the line along side the cooks.
• Might be required to clean the hall and do dishes.