The Sous Chef supports Chef with kitchen operations including but not limited to outside caterings throughout the kitchen, reporting to the Chef de Cuisine. Supervises the staff of the kitchen, participating in the training and development of staff.
Tests food prior to its delivery to the customers to ensure high quality and taste.
Assist Chef de Cuisine in menu creation, menu standards and recipe requirements.
Monitors portion sizes and food preparation methods to guarantee proper presentation and a high level of consistency.
Communicates the vision to all team members and does so verbally, through action and leading by example.
Monitors the popularity of food items to see what the customers are ordering and plans meal specials accordingly.
Be on-hand to greet guests and answer any questions they may have.
Responsible for the training of new staff and overseeing their performance.
Ensure employees are trained on their job duties, food preparation, food delivery, customer service, sanitation and safety procedures.
Engage in regular coaching, performance management, and formal discipline as necessary.
Must ensure a customer-centric environment and ensure that all staff are aware of the expectations for customer service and the consequences arising from the failure to follow them.
Manage cleaning, repair, and maintenance requirements and deficiencies in conjunction with the Chef.