The Sous Chef position includes the following responsibilities / roles (list is not intended to be all-inclusive):
-Executing service during peak meal periods
-ordering
-scheduling / proper staffing for every shift
-Recipe development / Menu planning
-oversight of kitchen training
-oversight of adherence to recipes and production procedures / food quality
-upkeep of recipe book and kitchen check lists
-organization of kitchen supplies, equipment, coolers/food product
-oversight of safety, sanitation and food safety/handling practices and procedures
-kitchen cleanliness
-involvement in kitchen evals, goal setting, staff feedback & communications
-actively leading and “team building” in the kitchen, as well as in FOH/BOH relations
-participation in all special events/yearly promotions
Job Type: Full-time
Pay: $50,000.00 - $60,000.00 per year
Benefits:
Experience:
Work Location: In person
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