Sous Chef

Oversee and manage food preparation for specific kitchen areas, including restaurant lines, banquets, or shifts, while supervising staff and ensuring production of consistently high-quality food. Adhere to control procedures for cost and quality by maintaining food production charts, par levels, standardized recipes, and use records. Monitor kitchen equipment daily, maintain a quality sanitation program, and implement daily food prep lists. Assist the Executive Chef with ordering food products and process requisitions for supplies quickly and accurately. Train associates in menu item preparation and equipment operation, and assist in developing ongoing training programs. Ensure proper receiving, storage, and rotation of food products to comply with health department regulations. Assign duties for efficient kitchen operation and assist the Manager in interviewing, hiring, training, and evaluating department members.