Sous Chef

Summary of Position:
Directly responsible for all kitchen functions including food purchasing, preparation and
maintenance of quality standards; sanitation and cleanliness; training and scheduling of kitchen employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness.

Duties & Responsibilities:
• Ensure that all food and products are consistently prepared and served
according to the restaurant’s recipes, portioning, cooking and serving standards.
• Make employment and termination decisions including interviewing,
hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and
procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient
operations.
• Prepare all required paperwork, including forms, reports and schedules in
an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working
condition through personal inspection and by following the restaurant’s
preventative maintenance programs.
• Work with restaurant managers to plan and price menu items. Establish
portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product
specifications and received in correct unit count and condition and deliveries are
performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products
from storage areas, product storage procedures, standard recipes and waste control.