Sous Chef

Sous Chef The Sous Chef’s role is to support the executive chef in efficiently operating the kitchen staying within the budget and labor standards. Responsibilities include but are not limited to the following: Responsible for establishing pars, keeping order guides updated and all ordering. Assists executive chef with monthly inventory. Knows the budget for purchases, sales and labor and helps meet the budget standards on a daily, weekly, monthly and yearly basis. Writes and updates prep lists. Oversees prep and line cooks, holds them to recipe standards. Assists executive chef with progressive discipline, one on one’s and performance/station reviews. Identifies holes in the schedule, develops and executes new hire and training plans for all new employees. Updates and oversees execution of daily AM and PM line checks. Responsible for keeping prep books updated with most current recipes. Trains cooks with any menu changes. Responsible for keeping temperature logs current and up to date. Audits ticket times at random and develops a plan for taking corrective action when necessary. Responsible for developing and overseeing daily, weekly and monthly cleaning plans. Develops a deep clean schedules and oversees completion. Maintains repairs and maintenance logs. Assists executive chef with daily specials and weekly food plans. Passes on their food knowledge to the FOH staff during daily pre-shifts and meetings. Serv Safe, Allergy and Choke Safer certifications are up to date. Trimark Inventory and Ordering. #J-18808-Ljbffr