Sous Chef

Job summary
Responsible for quality assurance of all finished products and supervision of food productionsMaintain professional departmental, company, and community reputationAssist in overall management of kitchen operation
Job seniority: associate level
Responsibilities
• Adhere to company and departmental policies, practices, and procedures• Contribute to a safe work environment and identify potential safety hazards• Maintain excellent kitchen hygiene conditions• Control food and labor costs within approved budgetary controls• Monitor staff levels and provide feedback on performance• Assist in determining appropriate training and disciplinary actions• Knowledge of state health department regulations and ensure compliance• Participate in departmental meetings and facilitate the flow of pertinent information• Resolve venue conflicts and disputes with various department management• Lead by setting a positive example for all associates
Requirements
• High School diploma or GED required• Associate's degree in Culinary Arts or Hospitality preferred• 4 years' experience in professional culinary operations required• Serv-Safe certification or ability to obtain within 180 days