The Sous Chef is responsible for maintaining the standards and direction of the kitchen as established by the chef. Maintain a safe and healthy work environment by enforcing standards and procedures. Comply with sanitation laws. Maintaining food ingredients and general supplies; evaluating the quality of fresh food and food product deliveries. Responsible for station set-up's, prep lists, and planting requirements
Responsible for working all stations and capable of preparing all items on the menu
Responsible for maintaining the kitchen, walk-in and storage areas in a clean and organized manner
Will complete and turn in the daily closing report
Assists with ordering, inventory, after hour catering events and close the registers and run the end of day reports
Responsible for knowing the status of all events listed on the catering boards
Performs additional tasks as required
Managing and Measuring Work
Building Effective Teams
Minimum 3 years of relevant experience. Must have the ability to work with others in a close environment, work as part of a team, communicate effectively, and work with front of house staff in a positive manner.
To perform this job successfully, an individual must be able to perform each job duty satisfactorily. The requirements listed above are representative of the knowledge, skills and/or ability required.
For over a century, The Neiman Marcus Group has stayed focused on serving the unique needs of the luxury market. Today, that commitment is...