Sous Chef Job Description
- Job duties are not limited to but include following objectives, and are subject to change.
- Checking and or creating kitchen staff schedule, daily management of schedule, proper reporting of schedule. Communicating with the Executive Chef and Executive Sous Chef.
- Opening the kitchen:
- Turning on equipment
- Setting Sanitation
- Opening and unwrapping all coolers
- Checking cooler temperatures to ensure proper temperatures
- Ensuring quality of food in all coolers and freezer
- Setting triple sink
- Receive and properly store all food, proper storage of shell fish tags
- Compare the preparation list to each station to ensure accuracy
- Butcher fish and shell fish
- Butcher fabricated cuts of meat
- Assist in completion of the prep list.
- Assist in invoice data entry
- Assist in “family meal”; prep, execution, cleaning.
- Communicate with each chef de partie individually about station prep needs, menu changes, needs or any other needs of communication. Setting the expectation, standard, and example of sanitation.
- Following up and assisting, coaching, mentoring, where needed with all staff
- Complete prep sheet check, once complete and all items accurate, allow morning/prep staff to clock out
- Complete line check, using check list, count and taste all food items
- Communicate with Kitchen staff as a whole. Conduct “line-up” with kitchen staff and wait staff, using daily staff line up check sheets.
- Work a station or stations during service, assist chef de parties.
- Cooking, plating, cleaning, and ensuring chef de parties are doing the same at the standard expected by the Executive Chef.
- After service, using a “P-mix print out”, complete protein count sheet, report to the Executive Chef.
- Place orders for: produce, fish, meat, specialty; confirm with Executive Chef and Executive Sous Chef
- Assist in closing the kitchen, scrubbing coolers, walls, cooking equipment, floors, sinks, dishmachines, prep equipment, and anything else instructed to clean.
- When the kitchen is clean, perform a final closing walkthrough, when all items are correct according to the closing checklist, allow staff to clock out and go home.
- Complete service notes.
- Check the schedule for the following day and week, communicate with the Executive Chef and Executive Sous Chef of any concerns.
Pay: $60,000.00 - $65,000.00 per year
Benefits:
Work Location: In person
