| The Sous Chef supports with the day-to-day operations of the kitchen. This role prepares meals by reviewing menus and product specifications with the Executive Chef. This role conducts checks to ensure that the kitchen is aligned with cleanliness, sanitation, and storage standards. This role also trains staff when necessary as it pertains to food service and safe food handling in order to provide excellent service to customers. |
| Prepares, portions, and serves food in accordance with the rotating and seasonal menu cycle in an efficient and timely manner in order to deliver high-quality service. Helps visually inspect and taste food in order to ensure the quality and palatability of the food as well as the proper plate coloring. Supports with counting inventory and ordering new inventory through computerized systems in order to avoid having inventory going out of stock. Maintains safe, secure, and healthy food preparation environment by following and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations. Participates in the employee evaluation process by providing information on the performance of staff to the Director of Dining Services. Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Performs other duties as assigned. |
| EDUCATION: |
| Preferred: High School Diploma or equivalent experience |
| EXPERIENCE: |
| Required: 7 years of professional cooking and 5 years of supervisory experience |
| LICENSURE/CERTIFICATION/REGISTRY/LISTING: |
| Required: Manager ServSafe within 6 months of hire |
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