Sous Chef

Sous ChefReporting to the Chef de Cuisine, the Sous Chef is responsible for assisting in overseeing day-to-day kitchen operations and staff to ensure high quality cuisine and enforce health standards.Responsibilities:Responsible for kitchen operations in the absence of the Chef de CuisinePlan and direct all cooking processes and food preparation in the kitchenUse quality control standards to ensure all food items are high quality and correctly portionedPrep & Execute all catering eventsAssist Chef de Cuisine in menu creationOversee and expedite preparation of all food itemsAssist Chef de Cuisine with monthly food inventoryMonitor and address any issues with kitchen equipment and communicate issues to the Operations ManagerSupervise, oversee, and assist in managing the kitchen staff in accordance with the standards set forth by the Chef de Cuisine and Operations ManagerAssist in training of staff for job competence and to ensure staff is aware of all policies and procedures included in a food service businessUse progressive discipline effectively in the management of staffDevelop, train, implement and maintain food sanitation practices and safety protocolCreate strong, team-oriented relationships with and between staff membersMaintain a strong presence in the kitchen and facilityEnsure cleanliness of kitchen areas before, during and after meal periodsCoordinate opening and closing proceduresEnsure kitchen and staff members operate in accordance to the state and federal food and safety laws