ABOUT THE ROLE
Sous Chefs serve as the second-in-command to the Executive Chef. You will be responsible for the day-to-day culinary operations in the kitchen. This includes planning menus, training new staff, and recording inventory.
Essential Duties:
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Prepare food for service (e.g.: chopping vegetables, butchering meat, or preparing sauces).
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Follow recipes, portion controls, and presentation specifications as set by the restaurant.
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Ability to work with commercial kitchen equipment and utilities.
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Ability to exert well-paced mobility for most of the day, including standing, walking, bending, and squatting.
Specific Requirements of the Role:
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Supervise and coordinate activities related to food preparation, kitchen, and storage areas.
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Assist in creating and developing new menu options based on seasonal changes and guest demand.
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Train kitchen staff, establish work schedules, and assess employee performance.
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Inform front of house personnel of menu changes, specials, and shortages.
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Make sure kitchen operation procedures and hygiene complies with food safety standards and regulation.
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Document, investigate, escalate, and resolve employee or guest incidents.
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Manage the kitchen team in the executive chefs absence.
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Perform additional duties as assigned.
Qualifications
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2 years experience in restaurant or hotel food and beverage required.
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Working knowledge of Microsoft Office, including Excel and Outlook.
