Sous Chef

Job Description

You must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. The Sous Chef will act as intermediary between the kitchen management and line staff, strong leadership and communication abilities are critical.

Reports to :  Executive Chef

Planning and directing food preparation

• Responsible for managing kitchen staff to ensure food is prepared properly.
• Must monitor and ensure compliance with recipe specifications.
• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle).
• Oversee day-to-day meat station production and operations in the kitchen which includes the planning and directing of all food preparation.
• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan.
• Ensure that the kitchen stations are properly organized, staffed and directed.
• Comply with and enforce sanitation regulations and safety standards.

Managing kitchen staff

Training

Expediting

Quality Control

Financial

Qualifications :

Job Type : Full-time

Pay : $55,000.00 - $60,000.00 per year