Sous Chef- 19 Steakhouse
About The Position
The Sous Chef coordinates and administers all food preparation, presentation, and service procedures as directed by the Executive Chef. The Sous Chef: Monitors quantity of prepared food and ensure proper rotation and utilization of stored food to prevent waste. Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitors employee performance, provide instruction as needed, and monitor staffing levels. Monitors employee performance and instructs employees in the proper performance of job duties and administers disciplinary action. Personally, and alongside kitchen staff, facilitates all food preparation, presentation, and service procedures as directed by Executive Chef. Monitors staffing levels, early out requests, and overtime. Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards. Delegates work assignments to cooks and other kitchen staff. Requisitions stock according to business needs/pars. Ensures that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.
Requirements
- One (1) year of experience in the same or similar position preferred.
- Must be able to stand and walk for majority of shift.
- Must be able to lift, carry, and maneuver up to 40 pounds.
- Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling.
- Must have excellent communication skills.
- Must be at least 18 years of age.
- Must be able to obtain/maintain any necessary licenses and/or certifications
Responsibilities
- Coordinates and administers all food preparation, presentation, and service procedures as directed by the Executive Chef.
- Monitors quantity of prepared food and ensure proper rotation and utilization of stored food to prevent waste.
- Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control.
- Monitors employee performance, provide instruction as needed, and monitor staffing levels.
- Monitors employee performance and instructs employees in the proper performance of job duties and administers disciplinary action.
- Facilitates all food preparation, presentation, and service procedures as directed by Executive Chef.
- Monitors staffing levels, early out requests, and overtime.
- Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards.
- Delegates work assignments to cooks and other kitchen staff.
- Requisitions stock according to business needs/pars.
- Ensures that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
