PRIMARY RESPONSIBILITIES

The sous chef reports directly to the executive chef and will assist with managing kitchen operations. The sous chef will spend most of their time managing the kitchen's food planning and production processes. The sous chef also ensures the kitchen is properly staffed. The sous chef adheres to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness.

DUTIES and RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

 Train and manage kitchen personnel and supervise/coordinate all related culinary activities.

 Estimate food consumption and requisition or purchase food.

 Select and develop recipes.

 Standardize production recipes to ensure consistent quality.

 Establish presentation technique and quality standards.

 Ensure proper equipment operation/maintenance.

 Ensure proper safety and sanitation in kitchen.

 Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

 Maximize the productivity of the kitchen staff.

 Maintain impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all chefs. Setting an example for the chefs below him or her.

 The sous chef is responsible for approving all prepared food items that the kitchen.

 The sous chef may also be called upon to use this time to create a wide variety of new dishes for the kitchen.

 In addition, the sous chef also performs many administrative duties, including ordering supplies.

 The sous chef is responsible for managing the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite.

 Produce menu items for service coordinating with other departments, maintaining the high standards and always adhering to our culinary specification to achieve the correct quality, appearance and portion size.  

 Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in

set-up and clean down procedures.