Daytime Sous Chef

Duties and Responsibilities

• Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Aid Executive Chef by controlling purchasing, receiving, purveyor lists, and inventory of all kitchen items.
• Aid Executive Chef, master cooks, cooks, and helpers wherever required to ensure optimum service to guests.
• Ensure all requisitions are processed properly and placed in designated area.
• Ensure all products are rotated according to the first-in, first-out philosophy.
• Execute production list to ensure efficient execution of service.
• Prepare both hot and cold items and demonstrate a variety of cooking techniques.
• Maintain solid knowledge of all food products and apply culinary techniques skillfully.
• Read, measure, and execute recipes.
• Maintain and strictly abide by state sanitation/health regulations and restaurant requirements.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Conduct inventory of prepped goods on a regular basis to ensure proper par levels.
• Ensure food quality is superior and take action to correct any irregularities.
• Work as a team, keep focus on communication.
• Effectively communicate with management, chefs, and service staff in order to fulfill and address any issues or needs requested by guests and/or other employees.

Physical Requirements

• Ability to stand and walk during 6 to 8 hour shifts.
• Ability to reach, bend, stoop, and wipe.
• Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
• Ability to work in an environment that is subject to varying levels of heat and noise.
• Ability to work in a high-pressure environment.

Required Experience

• Four years of food and beverage experience in a similar high-volume environment.
• Advanced knowledge of knives and knife skills.
• Advanced knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryo-vac machine, small wares equipment.
• Advanced knowledge of health, safety, and sanitation procedures.
• Advanced knowledge of weights, measures, and various cooking techniques.
• Professional appearance and demeanor.
• Serv-Safe Level 1 or 2.