Job purpose

The Sous Chef is responsible for maintaining and strengthening menu integrity, quality and profitability. Duties to include ordering and managing of product inventories, maintaining schedules and appropriate staffing levels.

Duties and responsibilities

Supervises and coordinates all food preparation, kitchen activities and storeroom areas

Purchases food items, kitchen supplies and equipment

Maintains schedule to budget

Supervises Cooking Personnel to ensure adherence to recipe and production standards.

Supervises Prep personnel to to ensure adherence to recipe and production standards.

Assist Management team to monitor, maintain and implement operating systems.

Works closely with Management team to maintain and update policies and procedures.

Qualifications

Education Minimum 3 years' kitchen management experience. Working knowledge of health and sanitation requirements

Specialized knowledge understanding of vendor relations, market prices, and availability of products.

Skills

Must be proficient with Microsoft Office (Word, Outlook, Excel) as well as posses an ability to be trained in other operating programs.

Must be able to identify, train, and maintain quality food

Characteristics required for position

Strong work ethic

Efficient Planner

Strong ability to multi-task

Efficient laborer

Integrity with food

Effective communicator

Experience must have 5 years in position as line cook or 2-3 yrs. sous chef.

Working conditions

In addition to being an efficient cook, Sous Chef must be able to step onto line, or into prep positions to oversee, or replace employees in the case of shift coverage.

Physical requirements

Requires bending, climbing, reaching, general mobility, standing, sitting, fingering, grasping and repetitive motions.

Direct reports

Corporate Executive Chef