Sous Chef

• The major goal of the position is to assist the Executive Chef and Executive Sous Chef in the supervision of the Kitchens’ operation in line with the Company’s Rules and regulations.
• 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.
• 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.
• 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.