Job Description

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.