The Sous Chef plays an important role in the execution of service through strict adherence to standards and philosophy imparted by our Executive Chefs/Owners and Chef de Cuisine. The Sous Chef will exhibit managerial, culinary, and mentoring skills to assist the Chef de cuisine in creating meaningful places to enjoy for both our guests and the staffs that work with us.

Job Duties and Responsibilities

• Kitchen Walk-Through (Done upon arrival every morning)

• General walk-through of kitchen 
• Line Checks
• Cooler/Freezer walk-through

• Line checks (Before every service)
• Ensure cooks are performing as needed
• Maintain knowledge of every aspect of the menu
• Always be able to seize control of any situation that could arise in the kitchen
• Maintain standardized recipes
• Fabricate proteins
• Expedite
• Ensure reasonable ticket times
• Monitor all plating and ensure there are no variations 
• Proper cooking techniques are maintained 
• Portion control
• Taste everything
• Delegate tasks
• Organize cooler 
• Done twice a day (AM/PM)
• Ensure kitchen staff is dressed accordingly and hygiene standards are met
• Clean, white chef coat & hat/hair net
• Discipline as needed, depending on incident 
• Monitor food costs
• Price out new items as they arrive

• Produce
• Dry goods
• New menu items 

• Keep order guide prices up to date (Done daily)

• Keep prep lists up-to-date and ensure cooks are using them correctly 

• Order product as needed

• Orders should not be called in until prep lists are complete (to ensure there are no shortages the next day that could stall prep)

• Maintain kitchen cleanliness and organization to our high standards
• Organize and understand the freezer inventory weekly
• Comply to health codes at all times
• Maintain a positive and professional approach with employees, coworkers and customers at all times
• Schedule staff accordingly