Sous Chef

The Sous Chef is responsible for the daily food preparation and food production of the Peppermill restaurant. Duties: To prepare high quality and consistent food products. Works in close conjunction with Restaurant Chef and Assistant Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods. Checks and maintains all kitchen equipment and reports any damaged or broken pieces to management. Responsible for kitchen supervision in conjunction with the Chef. Rotates all food products in walk‑ins and freezers. Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary. Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef. Follows all sanitation procedures. Ensures that all safety standards are followed and reports all unsafe conditions to management. Qualifications: High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate preferred. Two or more years in a restaurant/casino or individual restaurant, pertaining to the specialized high-volume areas. Must be familiar with all aspects of the cuisine for the restaurant Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills. Ability to teach and train fellow culinarians. #J-18808-Ljbffr