SOUS CHEF- BANQUETS

The Sous Chef coordinates and administers all food preparation, presentation, and service procedures as directed by the Executive Chef.

The Sous Chef:

• Monitors quantity of prepared food and ensures that quality and quantity standards are consistently satisfied.

• Ensures proper rotation and utilization of stored food to prevent waste.

• Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control.

• Monitors employee performance, provide instruction as needed, and monitor staffing levels.

• Personally and alongside kitchen staff, facilitates all food preparation, presentation, and service procedures as directed by Executive Chef.

• Monitors staffing levels, early out requests, and overtime.

• Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards.

• Delegates work assignments to cooks and other kitchen staff.

• Monitors employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action.

• Requisitions stock according to business needs/pars.

• Ensures that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.