Published date: March 7, 2020 9:26 am

Location: New York City, New York, United States

The purpose of the Sous Chef is to ensure that all food production workers are performing their duties as prescribed by the quality standards established by the Chef de Cuisine. The Sous Chef assists the Chef de Cuisine to ensure continued operation of the kitchen, back of house, and all matters associated with food production, preparation, cleanliness, storage, and stocking of products.



RESPONSIBILITIES & DUTIES

Completes quality control line check for each meal period
Overlooks kitchen preparation of all stations and the production of all food
Verifies all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees
Assists with training of kitchen personnel as well as food services staff
Sets-up and ensures kitchen stations are ready to serve prior to service
Maintains high standards of quality and appearance of all food prepared and served
Develops organized prep sheets with each menu change
Oversees all food is consistent with FIG & OLIVE’s standards and portions are consistently controlled
Ensures food tickets are complete and out in a timely manner
Oversees and supports line cooks in synchronizing food procurement as well as other food preparation tasks
Reads and follows recipes, and prepares and cooks hot and cold food items
Ensures quantity of daily prepped foods to ensure the restaurant runs as smoothly and efficiently as possible
Complies with all sanitation standards (temperature logs, HACCP review, sanitation walkthroughs etc.)
Carries out Data entry of inventory, purchases/ invoices – Daily high cost inventory
Manages labor costs, food purchasing and utilization to maximize cost efficiencies
Prepares and plates final food products ensuring an attractive presentation is achieved
Ensures all food orders are completed in an efficient manner
Orders and receives food products from vendors, checks in by item on invoice, and inputs in receiving log
Maintains a strong working knowledge of culinary trends and utilize when appropriate
Ensures cleanliness and high sanitation standards are maintained at all times
Organizes and maintains stock rooms and walk-in refrigerators
Properly returns and stores all food items to designated storage areas at the end of the shift
Trains line cooks on all aspects of the role to help and enhance their cooking skills
Performs all miscellaneous duties assigned by upper management
Understands and complies with all company policies and procedures regarding safety, security, emergencies and energy

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