The Sous Chef is responsible for planning and directing food preparation in our kitchen. This will involve supervising other culinary staff, as well as keeping an eye out for problems that arise in the operation and seizing control of a situation at a moment?s notice. The Sous Chef may also need to effectively discipline underperforming staff members.
The Sous Chef will also be responsible outside of the kitchen for duties such as scheduling, ordering, and menu development as a few examples.
Running of the kitchen on a day to day basis while operating as Chef on Duty.
To supervise, guide, train, mentor and motivate all cooks, stewards and others within their department.
Ensure consistency and care of products throughout the kitchen.
Supervise service ensuring presentation of food is compliant with restaurant standards.
Participate with menu development and possess an in depth knowledge of the full menu.
Support the management team to ensure targets are met with labor and food costs.
Proper guest service requires that the food is produced on a timely basis and that the line cooks are well educated regarding the menu.
Preparation and execution of each menu item and the item specifications and presentation will be agreed upon with upper management.
Maintain the standard of ?Be Great! Not Good!?
Maintain a high level of cleanliness in the kitchen facilities.
Maintaining and completing all checklists associated with cleaning requirements throughout the kitchen.
Assist in filling any open positions with qualified internal or external candidates.
Communicating with the kitchen staff, identifying developable personnel and providing the necessary training as positions open.
To be knowledgeable of all the companies policies in respect of human resources and staff welfare.
To report for duty punctually wearing appropriate attire, and to maintain a high standard of personal appearance and hygiene at all times.
To be fully aware of the layout of the operation and to know the exact locations of all equipment available.
To maintain a good working relationship with staff and all other departments and vendor representatives.
To provide a courteous, professional, attentive and efficient service at all times with all departments and guests.
To participate in weekly operational and department head meetings to ensure constant update on all activities ongoing on the property.
To direct and coordinate all food preparation function carried out in the assigned location including the prep cooks, line cooks, Sous Chefs, and stewards.
To coordinate regular inspections through kitchens and above named areas to observe conditions, methods and progress of preparation/production in line with the company standards, local laws and hygiene rules and regulations.
Be knowledgeable of common food allergies and dietary restrictions to better accommodate special requests.
Have possession of required work cards and/or certifications as per local health regulations
To undertake any reasonable tasks and secondary duties as assigned by upper management.