Sous Chef

Job Responsibilities Must have open availability, ability to work long hours, work under pressure, fast learner, positive attitude and ability to multitask is a must. Help the executive chef on day-to-day operations of the restaurant. Preparing meals and food to meet the specifications of guests in a timely manner. Properly measuring kitchen ingredients and food portions. Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation. Managing the kitchen inventory and ensuring supplies are fresh and of high quality. Ensuring proper food temperatures when cooking and proper storage afterward. Keeping the workstation and kitchen equipment clean, organized and sanitized. Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef. #J-18808-Ljbffr Push Operations