Sous Chef - Tom Quick Inn

Job Details Job Location: Milford, PA 18337 Job Overview The Sous Chef is responsible for the day-to-day execution of all back‑of‑house operations at the direction of the Chef de Cuisine. This person will take a leadership role in BOH and act as an outlet liaison in the absence of the CDC. Responsibilities and Duties Ensure that all dishes are prepared to company specifications. Oversee food preparation, checking that all back‑of‑house staff are performing their duties and meeting the company standard. Monitor back‑of‑house cleanliness following ServSafe best practices (sanitation, storage, etc.). Monitor back‑of‑house equipment and oversee preventative maintenance scheduling with the Chief Engineer. Monitor and ensure all health and safety standards are being met and executed. Manage inventory and ordering so all necessary ingredients are readily available for production/execution. Receive deliveries appropriately: check in, sign, organize, code invoices. Conduct new‑hire orientation and readiness; issue/ order coats, caps, thermometers, etc. Lead training and development of line‑level employees during onboarding. Write back‑of‑house schedules based on labor budgets and sales projections. Monitor budget and cost centers. Complete monthly inventories and price updates as needed. Assist with menu development; builds, recipes, spec cards and costing. Implement waste logs and Xfer sheets to control loss. Print, monitor and file temp logs for the PA Dept. of Agriculture. Complete daily food safety walk‑through/line check; take or coach corrective actions. Distribute payroll checks. Serve as a liaison between FOH, BOH and Executive Team. Attend required meetings that affect your outlet: Marketing, BEO, etc. Execute any additional duties as requested. Qualifications ServSafe Manager Certification. First Aid, CPR & AED Certification. Owner/Manager RAMP Certification (suggested). #J-18808-Ljbffr Milford Hospitality Group