Sous Chef
About The Position
Responsible for all management aspects of designated kitchen and its personnel as assigned by Executive Chef. Ensures quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Direct, train and monitor the performance of department employees. Maintain organization, cleanliness and sanitation of work areas and equipment. Exercises general supervision over kitchen staff. Assigns a variety of routine tasks, sets general expectations of results expected within company’s policies and procedures. Responsibilities include but are not limited to, interviewing, hiring, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Requirements
- Meets the company’s guest service standards.
- Demonstrates teamwork/gets along well with co-workers.
- Is reliable and dependable.
- Demonstrates effective communication skills.
- Follows Company and departmental policies and procedures.
- Demonstrates a positive attitude.
- Responds well to constructive criticism.
- 1-3 years of experience in the same or similar role.
Nice To Haves
- Previous experience in kitchen management.
- Must be able to communicate effectively in English, both verbal and written.
- High School Diploma or equivalent preferred.
Responsibilities
- Manages kitchen on respective shift.
- Prepare all menu items following recipes and yield guides.
- Maintain complete knowledge of and comply with all departmental policies.
- Oversee all food preparation and production.
- Work at all stations as required.
- Arrange orders for daily and upcoming events ensuring proper usage of all food items.
- Check freshness and quality of food and maintains adequate inventory levels.
- Maintain safety and Health Departments standards.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
