Sous Chef - Scotch 80 Prime

Job description

Reporting to the Executive Chef, the Sous Chef’s primary responsibility is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests’ expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures. Core Job Responsibilities: Communicates effectively with management, chefs, and co-workers with regards to the operations of the kitchen. Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef and/or Executive Sous Chef is not present, including creating menu(s) and/or recipes, monitoring food cost for outlet, and ordering food products. Oversees product consistency and makes necessary modifications according to business needs. Monitors waste and overproduction and ensures quality and proper presentation of food by ensuring that all such items are produced to specification. Performs various clerical duties regarding staff and kitchen operations including payroll, scheduling and staff files, and vacation planning. Maintain...