Sous Chef

Essential Job Duties And Responsibilities

• Ensure that all food and products are prepared and served according to the restaurant’s recipes, portioning, cooking, and presentation standards
• Enforce company and department policies, including safe operation of kitchen equipment and sanitation procedures
• Train and onboard of new kitchen staff in product knowledge, standardized recipes, preparation techniques, plating standards and food safety
• Conduct regular inspections to ensure equipment is clean and maintained in working condition according to the preventative maintenance programs
• Follow proper product requisition, storage procedures, and waste control practices
• Aid in scheduling labor based on anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Support Taproom Chef with administration of prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures
• Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage
• Check and maintain proper food holding and refrigeration temperature control points at all times utilizing line check protocols
• Fill in where needed to ensure guest service standards and efficient operations
• Other duties as assigned

Supervisory Responsibilities

• Assist in supervising and directing kitchen staff
• Provide continuous coaching, training, and performance feedback
• Ensure required certifications are maintained (RBS, FHC)
• Document and communicate employee performance issues or status changes as required
• Ensure that kitchen staff hours are entered into the timekeeping system and approved by deadlines