Sous Chef

• Prepare meals from standardized recipes in accordance with order in a timely and attractive manner.

• Set up food service line and workstations with needed condiments.

• Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods.

• Assist in coordinating prep for the following day’s menu.

• Participate in a pre-meal meeting with food servers to review detail of daily menu.  

• Assist with training of new kitchen employees.

• Assist with scheduling of employees within the department. 

• Assist with food ordering, monitoring inventory and creating the menu cycle.

• Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly.

• Maintain kitchen cleanliness and food preparation according to state and local health department code requirements.

• Keep food waste to a minimum by utilizing food storage and food recycling techniques.

• Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed.