Sous Chef
PRIMARY FUNCTION
To provide excellent meals for our guests and staff, from the preparation
through clean up. To assist the Chef in meeting the objectives for
the food service operations.
MAJOR RESPONSIBILITIES
# Carry out and oversee the production of meals, including prepping,
cooking, and service.
# Hiring, training and supervising of your staff, is to be done
with the consult of the Chef
# The ordering and inventory of food items are to be worked
in unison with the Garde Manager keeping in mind the events that
are up and coming
# Evaluations are to be completed every 4 months and reviewed
by the Chef
# Costing forms are to be completed for each menu item in your
department and updated monthly
# Supervise and coordinate the responsibilities of the kitchen
staff and to coordinate with the service staff, making sure their
duties are carried out according to both their job description
and the whims of our guests.
# Be knowledgeable of the needs of each individual and their
team. Read and understand their resumes and their personal goals.
# Maintain food costs and quality by making sure that all products
are rotated and stored properly as well as utilized properly.
# Adhere to menu guidelines. When variation is necessary, cross-reference
menus to avoid duplication.
# Check menus of the following days to assure availability of
product advise the Chef of any discrepancies and or needed items.
# Keep Walk-in cooler, Reach-in, Freezer and storeroom clean
and organized. Pay special attention to the shelf designation
# Help formulate menus to better accommodate our guests.
# Understand that job shifts and hours will fluctuate with
business demands. Shifts may include early mornings, late nights,
weekends and holidays.
# Understand that duties may vary.
# Carry out any other duties and or tasks assigned by management.
# Read and understand the staff handbook.
# See that cleaning duties are carried out on a regular basis
to meet not only the Health department requirements but also our
own sanitation and safety standards.
# Attend and participate in staff meetings.
# Read and understand Departmental Goals, help to further develop
them and maintain them as you go
SKILLS REQUIRED
# Knowledge of food preparation service presentation, a willingness
to learn and to teach others
# To be not only a team worker but also a team leader
# Reliable
# Supervisory skills
# Organizational techniques
# Self Motivated
# Knowledge of all kitchen equipment, safety and sanitation
techniques
