Sous Chef

- 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