Sous Chef

Recognized to be the Manager of the kitchen in absence of the Executive Chef and Executive Sous Chef. Maintains cleanliness and maintenance of facility. Work with Executive Chef to create a productive working staff while maintaining grooming standards and standards of conduct set forth by Management.

ESSENTIAL FUNCTIONS:

• Maintains sanitation, health, and safety standards in work areas.
• Demonstrates strong culinary skills
• Monitors receipt of supplies and proper storage
• Verifies that prepared food meets requirements for quality and quantity.
• Analyze and perform monthly inventory, portion and waste control, and sanitation codes
• Reads food order slips or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions.
• Cooks the exact number of items ordered by each guest or group, working on several different orders simultaneously.
  Permanent Hospitality & Tourism