Below is a brief overview of the position, it is not a complete job description.
Sous Chef is Responsible for:
All opening and closing procedures of the kitchen.
Scheduling BOH departments as assigned.
Managing of all daily and weekly reports
BOH inventory, controls waste and variance of product, ensures proper food rotation.
Auditing product and inventory procedures.
Maintaining company standards and commitment to quality.
Uphold commitment to all safety and sanitation practices.
Follows all administrative procedures according to established standards.
Fosters teamwork by building effective teams committed to restaurant and organizational goals.
Operates with a high degree of Professionalism, Ethics and Integrity, maintaining a role-model image.
Communicates effectively with GM, Chef, peers and employees utilizing all venues
Has endurance, energy and intensity for extended periods of time.
Demonstrates exceptional time management skills.
Are able to effectively evaluate and understand entire restaurant operation