Sous chef

Responsibilities Manage and lead the kitchen staff in chef’s absence Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Train and assess staff on the job Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability and training opportunities Assists head chef with menu creation Monitor and maintain health and safety Maintain staff and leave rosters Ensure that all CDPs are ...