The Production Sous Chef is expected to accomplish the following:
● Work with upper management to write recipes and adjust recipes as needed.
● Be ahead of seasonal changes to allow smooth transitions between menus
● Delegate prep/pack responsibilities to kitchen staff.
● Manage BOH employees (prep cooks, packers, dishwashers, etc.)
● Oversee quality control all finished items
● Handle HR matters, including, but not limited to:
○ Discipline staff members, when merited, in line with systems in place-
write ups, etc.
○ Conflict resolution with staff members
● Communicate with upper management regarding menu changes, Delta
operations, maintenance and kitchen operation issues, personnel changes,
vendor/product issues, etc.
● Maintain ordering as needed, and maintain appropriate food costs as agreed
upon by upper management
● Input daily orders using established guidelines, maintain food costs
● Compile/check invoices for accuracy. Regularly check prices from vendors to
assess best costs, taking best quality into account.
● Give specific direction to prep cooks and packers on prep and
receiving/storing/rotating product.
● Consistently maintain a high level of cleanliness throughout the facility, including
the dish station, kitchen, walk-ins, prep areas and common areas.
● Ensure that all staff has clean uniforms and all proper tools at each shift.
● Drive truck and assist in delivery of food, as needed
● Lead in maintenance of all equipment and facilities, especially kitchen spaces
and work with Sanitation Director to meet and exceed all health department standards.
● Assist in implementing HACCP systems in the kitchen
● Reports to: Executive sous chef / Chef
Qualifications:
● To perform this job successfully, an individual must be able to perform each essential
duty satisfactorily. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions.
● Maintain an up to date Manager Servsafe certification and Anti-Harassment certificate.
● Valid drivers license
Physical Demands:

The physical demands described here are representative of those that must be met by
an employee to successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the
essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk;
use hands; reach with hands and arms and talk or hear. The employee is frequently
required to stoop, kneel, crouch, or crawl and taste or smell. The employee is
occasionally required to sit and climb or balance. The employee must frequently lift
and/or move up to 75 pounds.
Specific vision abilities required by this job include close vision, peripheral vision, depth
perception and ability to adjust focus.