Chef de Partie

POSITION SUMMARY

The Sous Chef is vital for providing leadership, hands on training and supervision on all production in kitchen and cafe as well as oversees the quality and timely distribution of the food product originating from the kitchen

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

Working under the direction of the Executive Chef, duties include, but are not limited to :

• Manage kitchen in the absence of the Executive Chef
• Assisting the Chef with menu creation for café and special events
• Creating and developing kitchen recipe books and keeping up to date
• Responsible for monthly scheduling of kitchen staff
• Assisting with monthly deep cleaning
• Prep and execution of Café and Special Events foods
• Maintain all kitchen / café equipment and facilities in an organized, clean, safe environment
• Promote health and safety in the workplace and ensure all local health regulations are met
• Assist in hiring and training of all new kitchen / café employees
• Assist with weekly ordering and invoicing
• Communicate any areas of need, problems, and concerns to the Executive Chef
• Complete administrative tasks as assigned by Executive Chef
• Assist in café as a line cook or supervisor

MINIMUM REQUIREMENTS

PHYSICAL REQUIREMENTS

Compensation details : 47000-50000 Yearly Salary

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