Sous Chef

Unit Description: Profile: Proven leadership qualities Possesses outstanding culinary skills, food knowledge, training and presentation skills
Promotes teamwork and acts as a positive role model
Has knowledge of proper sanitation and food handling standards
Performs all production associates’ duties
Teaches safe use of all culinary equipment
Ability to cook in all stations or sous chef experience in small unit Major Responsibilities:
Promotes customer and associate satisfaction programs
Assists in the planning of and execution of menus
Maintains sufficient staffing and promotes good staff morale
Maintains excellent working relationship with staff and clientele.
Oversees recipe production and quality assurance
Assists in the promotion of evening and weekend services Education/Experience:
High school diploma
Culinary Arts degree preferred
Professional apprenticeship desirable
One to two years culinary and supervisory experiencePosition Summary:
Leads food preparation at one station of a food service operation (I.e., salads, soups). May supervise less than two full time employees.

Requirements


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Job Overview
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