Job Title: Sous Chef

Department: Kitchen

Reports to: Executive Chef

**Summary: **Supervises and coordinates activities of line and prep cooks by performing the following duties:

Duties and Responsibilities include the following, other duties may be assigned.

• Prepares or directly supervises the daily preparation of the line, including sauces, soups, and specials.

• Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

• Assumes responsibility for kitchen in absence of Executive Chef.

• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are correct.

• Gives instructions to cooking personnel in fine points of cooking, maintaining standards of quality, cost, eye appeal and flavor of foods.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets.

• Makes recommendations for maintenance, repair and upkeep of the kitchen, equipment and other areas.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education/Experience:

Two to four years related experience and/or training; or equivalent combination of education and experience.

**Certificates and Licenses: **

Food Handlers Safety Certificate

**Supervisory Responsibilities: **

Manages employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and climb or balance. The employee must occasionally lift and/or move up to 50 pounds.