Sous Chef

Job Description

Salary:

Title: SOUS CHEF

Reports to: Chef Culinary Director

Summary of Position:

Serve as a leader to the culinary team and extension of the chef. Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities:

Check Quality of incoming product in collaboration with the porter/receiver

Be the direct report to the dish team and serve as a liaison between them and upper management.

Lead the training of all incoming line and prep cooks

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

Assumes 100% responsibility for quality of products served.

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.

Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

Portions food products prior to cooking according to standard portion sizes and recipe specifications.

Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.

Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

Follows proper plate presentation and garnish set up for all dishes.

Handles, stores and rotates all products properly.

Leads line checks prior to the start of a service

Assists in food prep assignments during off-peak periods as needed.

Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Attends all scheduled employee meetings and brings suggestions for improvement.

Performs other related duties as assigned by the Chef.

Takes a basic inventory nightly to check stock levels prior to placing any orders

Checks out closing of all cooks

Ensures that walk-in is in proper order in accordance to local health laws

Must be food safety certified locally

Qualifications:

A minimum of 4 years of experience in kitchen preparation and cooking.

At least 6 months experience in a similar capacity.

Must be able to communicate clearly with managers, kitchen and dining room personnel.

Be able to reach, bend, stoop and frequently lift up to 40 pounds.

Be able to work in a standing position for long periods of time (up to 9 hours).

Must have basic working knowledge of computers and office software suites

Full-time