Sous Chef

Number of Workers Requested:  8

• Supervises and helps oversee a team of 5-8 Prep cooks and Line cooks at the venue • Acts as the role model for all grooming and uniform standards. • Punctual, timely and takes and manages breaks for self and staff. • Provides customers with top quality customer service in a friendly and positive manner. • Supervisory responsibilities include but not limited to training employees; weekly scheduling of staff, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. • Oversees menu production and execution, proper prep levels, plating and portioning. • Helps to manage inventory, stocking, and prepping of all food items. • Proactively plans the sequence and timing of cooking operations to meet meal-serving hours. Delegates specific tasks to cooks and follows up. • Always maintain clean and orderly food and beverage facilities. Assure compliance with all health and sanitation regulations. • Helps plan and execute events for internal and external guests. • Assists to train kitchen personnel in food production principles and practices. • Assist in ordering, receiving and storage of all items from all purveyors. • Attend all safety meetings. • Assist kitchen and bus staff as needed.