Job: Sous Chef

Jobing Description

Job Title: SOUS CHEF Immediate Supervisor: CHEF
GENERAL DESCRIPTION:

Assist with the daily operations of the kitchen and provide professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintain a safe, orderly and sanitized kitchen.

Essential Functions: These requirements/functions may change over the course of employment.

1. Ensures that all stations remain stocked before and during the meal period.
2. Verifies that kitchen staff follow all recipes and portion servings correctly and according to menu specifications.
3. Keeps kitchen, dish, and storage areas clean and organized.
4. Places food and supply orders as directed.
5. Receives products and verifies invoice pricing, quantity, and that product meets Palm specifications.
6. Assists in training and certifying employees to company standards.
7. Sets excellent customer service and work examples.
8. Performs additional responsibilities, although not detailed, as requested by the Chef at anytime.
9. Must be able to successfully work Pantry, Sauti, Middle, Broiler, Helper, Dish, and
Expo stations.
10. Maintains inventory systems as directed by the Chef.
11. Posts invoices daily on Restaurant Magic System.
12. Plays an active role in developing and implementing daily specials.
13. Obtains and maintains current ServSafe and Foodservice Management Professional (FMP) certifications..

QUALIFICATIONS:

Knowledge/Skills/Aptitudes

1. College or culinary training and/or extensive cooking and production experience.
2. Food and beverage knowledge.
3. Knowledge of basic training techniques.
4. Understanding of local, state, and federal health and sanitation laws.
5. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
6. Professional oral and written communication skills.
7. Able to work in a high energy and demanding environment.
8. Team player with strong leadership skills.
9. Effective problem solving and ability to take direction.
10. Computer competency.
11. Able to stand and exert fast-paced mobility for entire shift. Good sense of balance, able to lift, bend, kneel, stoop, and wipe.
12. Able to frequently lift and carry food, beverage, and other items greater than 35 pounds and able to transport up to 70 pounds regularly.