Job Requisition Title

About the role

The Sous Chef is responsible for the daily food preparation and food production of the Peppermill restaurant.

Responsibilities

• Prepare high quality and consistent food products.
• Work in close conjunction with the Restaurant Chef and Assistant Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control, and quality of purchased goods.
• Check and maintain all kitchen equipment and report any damaged or broken pieces to management.
• Responsible for kitchen supervision in conjunction with the Chef.
• Rotate all food products in walk-ins and freezers.
• Display superior teamwork abilities and assist fellow culinarians whenever and wherever necessary.
• Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef.
• Follow all sanitation procedures.
• Ensure that all safety standards are followed and report all unsafe conditions to management.

Requirements

• 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.