JOB OVERVIEW: Under the general guidance of the Executive Sous Chef, the Sous Chef is responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. YOUR KEY RESPONSIBILITIES: Exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related systems.Role model company quality standards and service.Ensure that all equipment and facilities are in good working order and are properly maintained.Order products to ensure all par levels are maintained.Supervise and carry out the correct procedure of preparations, presentation, and portion control for all raw and cooked foods in accordance with company standards and food regulations.Work with other chefs to ensure the kitchen operates as smoothly and efficiently as possible.Follow procedures for covering, labeling, dating, and storing food in a timely manner.Work under time constraints and meet department deadlines.Constantly grow and coach lower management and staff.Provide clear direction and achievable goals for the entire team.Perform any other reasonable duties as assigned by the supervisor or manager.Understand and enforce federal, state, and local food sanitation regulations.We recognize we are in the hospitality industry and that may require us to provide lateral service.We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.
