Sous Chef
Job Description
Job Description
Sous Chef is responsible for supporting the Executive Chef with such tasks as inventory, staff management, and food preparation.
Essential Functions:
- Supervise performance of kitchen staff to ensure proper activity
- Ensure effective inventory, stock purchase, and storage
- Perform administrative tasks as will be communicated by superiors
- Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
- Work towards exceeding customer’s expectation by encouraging and promoting high level of service
- Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
- Give appropriate support or guidance to members of kitchen when need arises
- Assist with staff disputes in the department and report any unresolved issues
- Promote good team spirit regularly
- Assist in recruiting, hiring, and training employee cooks
- Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
- Assist with the development and training of department staff
- Ensure that working areas are always kept clean and sanitary practices for food handling, general cleanliness, and maintenance of kitchen are upheld
- Report the need for maintenance to appropriate staff
- Ensures a safe working and guest environment to reduce the risk of injury and accidents
- Complete accident reports promptly in the event that a guest or team member is injured
- Establish and maintain a positive culture with line level staff as well as between various market departments.
- Ensure quality pre-shift meetings are daily, held.
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