Sous Chef

Requirements

• Assists periodically in conducting food inventories
• Actively manages the kitchen staff within their culinary responsibilities and following proper scheduling procedures to ensure staffing levels are appropriately maintained and productive
• Assists the Executive Chef and/or Sous Chefs with departmental human resource functions
• Assists in ordering food and kitchen supplies, working with the purchasing agent to ensure all products are set up and organized in Crunchtime
• Actively demonstrates and teaches proper cooking methods for producing excellent food products for our Guests and Hosts
• Ensures all safety training is completed per company policy
• Supervises and coordinates the production of food according to menu specifications and quantities necessary
• Ensures quality specifications for inventory of ingredients are being met on a daily basis
• Tastes all elements of menu on a regular basis to ensure quality and taste profiles are correct
• Maintains proper working order of all equipment
• Maintains Food Safety Standards for all kitchens and banquet areas
• Demonstrates continuous improvement with ongoing audits
• Will perform all HOH duties as needed

Benefits

• Generous Paid Time Off
• 401k Matching
• Retirement Plan
• Tuition Reimbursement