The Sous Chef identifies priorities for each outlet and shift focusing on quality, cleanliness, sanitation, and running a smooth operation. The Sous Chef builds sales and profits, delivering on promises to our team, customers, suppliers, and to the community as well. The Sous Chef manages costs, team, and maintains accountability for achieving success in these areas.
Essential Functions:
Collaborates with the executive chef to direct food preparation.
Helps design the food and drink menu.
Oversees and supervises the kitchen staff.
Assists with menu planning, inventory, and supply management.
Keeps outlets clean and complies with food safety standards.
Monitors and maintains kitchen tools and equipment.
Overall improves kitchen performances.
Train team members by observing, providing feedback, communicating expectations, and following up to increase their performance.
Works all outlets in the Back of House to assist team during peak times and to maintain service and quality standards.
Communicate daily toolbox meeting, shift priorities, and daily productions to all team to ensure they are prepared and set up for success.
Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained.
Set up the kitchen with tools, and materials to ensure the team has the tools needed to prepare food.
Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
Inspect, count, and perform inventory levels of walk-ins, freezers, prep areas, coolers, and dry storage.
Monitor and evaluate products and services provided by suppliers/ vendors to ensure quality standards.
Assume Chef’s duties in the absence of the Executive Chef.
