Sous Chef Position Summary:

The Sous Chef is responsible for maintaining the Kitchen’s overall efficiency and organization of its hourly team to meet the demand of the Restaurant’s services.  In addition, the Sous Chef must ensure that the Restaurant’s food quality & customer satisfaction continue to meet or exceed the Restaurant’s standards. The Sous Chef ensures that all Food Items are properly received, stored, cleaned, prepared and executed according to company Standards and Brand. The Sous Chef has the knowledge of and ensures that the entire team practices sanitary food handling in the kitchen at all times. The Sous Chef acts a primary leadership position in the Kitchen at all times, and exudes professional leadership at all times and in all instances.

Essential Job Duties & Responsibilities:

• Reports directly to Executive Chef
• Capable of performing the full responsibilities of the Executive Chef in his/her absence.
• Manages all staff including but not limited to cooks, prep cooks, dishwashers, and kitchen externs.
• Ensures that deadlines for menus, items and required projects are completed timely and according to company standards and brand.
• Set and distribute all prep tasks to the team for the day’s duties
• Help set employee schedules
• Receive, confirm and inspect all deliveries, process all invoices according to company guidelines.
• Maintains and manages kitchen equipment, tools, and property at all times.
• Ensures that all recipes are followed properly and that food is handled in a sanitary manner at all times
• Understands and controls food cost and labor cost insurance they are within budgetary guidelines
• Comes to work in a hygienic manner every day and wears the proper attire for sanitary kitchen production
• Adheres to all local, state, and federal laws regarding food safety and sanitation