Sous Chef

A Sous Chef assists with planning, organizing, controlling, and supervision of food production functions.

• Coordinate food production needs for all areas of responsibility.
• Insure the production of consistently high-quality food.
• Maintain and evaluate existing concepts and develop creative new food concepts which ensure the highest quality food and profitability.
• Closely supervise production to avoid potential waste of food and labor, loss of quality, etc.
• Conduct daily inventory of all fresh foods
• Issue recipe cards and use records for individual kitchen workstations to verify inventories
• Prepare written estimates of food production needs:
• Supervise preparation of orders to purchase future food stuffs.