Sous Chef- Banquets

Job description

The Sous Chef coordinates and administers all food preparation, presentation, and service procedures as directed by the Executive Chef.

The Sous Chef

Monitors quantity of prepared food and ensures that quality and quantity standards are consistently satisfied. Ensures proper rotation and utilization of stored food to prevent waste. Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitors employee performance, provide instruction as needed, and monitor staffing levels. Personally and alongside kitchen staff, facilitates all food preparation, presentation, and service procedures as directed by Executive Chef.

Monitors staffing levels, early out requests, and overtime. Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards. Delegates work assignments to cooks and other kitchen staff. Monitors employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action. Requisitions stock according to business needs/pars. Ensures that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.

Qualifications

One (1) year of experience in the same or similar position preferred. Must be able to stand and walk for majority of shift. Must be able to lift, carry, and maneuver up to 40 pounds. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. Must have excellent communication skills. Must be able to obtain/maintain any necessary licenses and/or certifications Must be at least 21 years of age.