Sous Chef

Job description

Sous Chef OBJECTIVE: To Achieve Unit Sales and Operating Profit Through Employee Training and Development, Quality Food Production, Execution of Attentive, Friendly, No Lag Service, Guest Satisfaction, Guest Value and Operating Cost Management. RESPONSIBILTIES: Purchasing, Receiving, Storage, Preparation and Service of Quality Food Products within Company Standards. Training, Supervision and Development of Kitchen Staff to Company Standards. Budget Achievement in Assigned Areas. Communication and Interaction with Dining Room Management and Hourly Employees. Kitchen Sanitation and Maintenance to Company Standards of Excellence. Security of the Building and its Contents per Company Check Lists. DUTIES: - Food Preparation and Production to Recipe - Quality Food Appearance - Cook and Preparation Personnel Development and Training - Food Ordering to Documented Par and to Company Standard - Food Receiving and Storage to Company Standards of Security - Daily “Prep to Par” Production Supervision - Station Recipe Postings and Manuals Maintenance - Accurate Daily, Mid-Month and Month-End Inventories - Daily Kitchen Labor Budget Management - Reporting as Directed at Weekly Management Meetings...