Role OverviewThe Sous Chef administers the overall activities of the restaurant operation, ensuring superior customer service, food quality, and cost effectiveness.
What You Will Do
Responsibilities include preparing and performing yield tests, requisitions for food ordering, and maintaining a sanitary kitchen environment.
Why It Might Be a Fit
This role requires leadership and training skills, as well as the ability to communicate effectively with team members and maintain a high level of product knowledge.
Requirements
- Provides superior customer service
- Ensures full staff understanding of menu items and monitors food quality
- Prepares and performs appropriate yield tests
- Prepares requisitions for food ordering
- Assists in the development of new menu items and daily specials
- Demonstrates proper care, storage, use and cleaning of all tools and equipment
- Maintains adequate supply of menu items
- Maintains assigned facility in a sanitary condition and equipment in operational condition
- Provides leadership and training to lower level cooks
- Effectively communicates with other team members
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