Sous Chef

SUMMARY

Under the direction of the Executive Chef, responsible for the efficient and profitable operation of all food outlets in support of and/or in the absence of the Executive Chef.

ESSENTIAL DUTIES AND RESPONSIBILITES

1. Supervises of all cooks, dish machine operators, pantry personal, food runners and all culinary positions as assigned.

2. Leads and directs the work of others, the administration of coaching, counseling and the progressive disciplinary process.

3. Plan, direct and coordinate the efforts of the department to achieve the best utilization of resources in accordance with basic management principles, and culinary practice.

4. Oversees and maintains proper inventory/portion controls and food rotations in accordance with standard operation procedures.

5. Implements all menus as directed by the Executive Chef. Planning, development and implementation thereof, the continuous evaluation of food and service quality to the extent that the very best is offered to all guests.

6. Resolves all culinary team members issues, under his/her supervision.

7. Ensure that all cleaning and preventive maintenance schedules are carried out in all culinary areas.

8. Develops and manages of schedules as outlined by the Executive Chef.

9. Continuous review of all culinary operations for possible improvements.

10. Assumes/performs additional duties as assigned. #ind1