Sous Chef

Job description

ESSENTIAL DUTIES: - Effectively train all employees in the kitchen on how to perform their job duties to the best of their abilities - Keep open verbal and written communication between the management and employees - Supervise Kitchen employees – work productivity, breaks, safety, sanitation, training and discipline - Ensure food quality standards are followed by all; appearance, taste, garnishment of plate and rotation of products - Ensure the opening and closing procedures for cooks, pantry and cook’s helpers are completed - Efficiently expedite food from front line during meal periods - Take responsibility for shift during absence of the Executive Chef and/or Executive Sous Chef - Responsible for adhering to company use of records, recipes, applicable Franchise and management company’s Standard Operating Procedures, meat charts, etc. - Take immediate action on problems that are encountered in the kitchen - Participate in the monthly food and beverage inventory - Follow management company’s procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly - Make sure meat cage is locked at all tim...