Sous Chef

• Each Sous-Chef will be assigned a schedule and area of the Kitchen by the Executive Chef/Chef and will be held accountable for the results.
• Will work very closely with Executive Sous Chef in order to accomplish tasks related to Equipment control and maintenance as well as Public Health Rules and regulations training and re-enforcement.
• Will submit working schedules of all Cooks and stewards to Executive Sous Chef every Wednesday of the week for the next week schedule.
• Will monitor all Cooks’ working hours and fill out report of overtime for payroll purposes and must be approved by Executive Chef.
• Must be knowledgeable with the established quality standards and Company Policies in order to supervise his or her subordinates.
• Must have a complete knowledge of the Public Health Rules and Regulations and ensure that they are followed throughout the entire operation on a daily basis.
• Must establish and supervise the Galley cleaning schedule and ensure it is followed by everyone after each service, exercising proper methods to minimize equipment damages.
• Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy.
• Ensure that the Kitchen is ready for any announced or unannounced Public Health inspections done either by the Management or PH inspectors.
• Responsible for maintaining the quality and consistency in taste according with recipes and photos provided.
• Reports daily to the Executive Sous Chef.
• Monitor the food production and record the leftover covers using the provided forms.
• Must collect and file all the daily re-caps compiled by the CDPs.
• Responsible for the Breakdown Food Lines giving direct instructions of what food should be kept and what should be disposed.
• Responsible for the set up of the Food Line for the Personnel ensuring that there is enough variety and quantity.
• Must ensure the Company’s Food Safety program is carried out correctly.
• Reports to: Executive Chef, Executive Sous Chef
• Subordinates: CDP’s, Commis, Stewards