Job Description
Job Description
SUMMARY OF POSTION:
The Sous Chef will be responsible for providing supportive leadership to kitchen staff throughout food service. Daily duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction.
DUTIES & RESPONSIBILITIES:
o Ensures kitchen staff adheres to set standards, procedures, department rules and sanitation requirements as directed by Executive Chef.
o On-going management of inventory as directed by Executive Chef.
o Prepares a variety of menu items for cooking in grills, fryers and a variety of other kitchen equipment.
o Assumes 100% responsibility for quality of products served.
o Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
o Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
o Portions food products prior to cooking according to standard portion sizes and recipe specifications.
o Maintains a clean and sanitary work station area including tables, shelves, grills, fryers, flat top range and refrigeration equipment.
o Follows proper wrapping and packaging presentation.
o Handles, stores and rotates all products properly.
o Assists in food prep assignments during off-peak periods as needed.
o Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
o Attends all scheduled employee meetings and brings suggestions for improvement.
o Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
QUALIFICATIONS:
o A minimum of 5 years of experience in kitchen preparation and cooking.
o At least 1 year experience in a similar capacity.
o Must be able to communicate clearly with managers, kitchen and dining room personnel.
o Be able to reach, bend, stoop and frequently lift up to 40 pounds.
o Be able to work in a standing position for long periods of time (up to 10 hours).
o Must always show up clean, in uniform of the day and presentable.
o Must not be wearing excessive jewelry.
o Must not be wearing excessive heavy perfume or cologne.
o Hair and nails must be clean and presentable, clean and fresh breath.
o Must be fluent with the menu specs for food, cocktails, beer and wines.