Sous Chef – SOS HR Solutions

• Plans menus for all food outlets
• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
• Consistently maintains standards of quality, cost, eye appeal and flavor of foods
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
• Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef
• Personally works in any station as assigned by the Executive Chef
• Helps plan energy conservation procedures in the kitchen
• Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
• Assists in maintaining security of kitchen including equipment. food and supply inventories
• Assists in food procurement, delivery, storage and issuing of food items
• Expedites food orders during peak service hours
• Supervises, trains and evaluates kitchen personnel
• Coordinates buffet presentations
• Checks mise en place before service time and inspects presentation of food items to insure that quality standards are met
• Reports all Team/customer complaints to the Chef and assists in resolving complaints
• Monitors kitchen employees' time cards to ensure compliance with posted schedules
• Submits ideas for future goals, operational improvements, and personnel management to Executive Chef
• Supervisory Responsibilities : Sauce Cook; Fry Cook; Line Prep Cook; Breakfast Cook; Garde Manger; Butcher; Broiler Cook; Pastry chef, Bakery , Assistant Cook; Saute Cook; Salad Preparation Assistant.

Job Details

Preferred Candidate

Open Original