Job Summary:

The position of Sous Chef consists of working with Executive Chef on day-to-day operations, managing the daily preparation of food for all stations or specific area in the kitchen and placing food orders in an efficient, healthful, and attractive manner. Also responsible for overseeing the kitchen in Chefs absence.

Duties/Responsibilities:

• Present food using proper plate presentation techniques.
• Coordinate completion of specific dishes with expo during service.
• Prepare work checklist and organize workstation for each shift.
• Take proper care of all cold food to be used to cook (follow s.o.p.).
• Check and maintain coolers and storage areas for cleanliness, quantity and quality of food.
• Take proper care of knives and utensils.
• Requisition of food with necessary approval from the Chef.
• Wash, peel, cut, and seed fruits and vegetables and seafood to prepare them for consumption.
• Work in a team-oriented environment and under demanding conditions.
• Work fast and in a clean manner during service.
• Take proper care of ranges, ovens, broilers, fryers, and other equipment.
• Prepare and cook meat, fish, pasta and shellfish.
• Prepare raw seafood (oysters, tuna, salmon)

Required Skills/Abilities:

• Have prior experience with shucking, cutting, and working with oysters, raw fish, and vegetables.
• Must be able to manage line cooks, dishwashers, and bussers.
• Must have some knowledge of simple culinary terms, (ala minute, mise en place).
• Open availability schedule.
• Placing food orders.
• Understand food cost, labor cost, writing schedules, and working on weekly specials.
• Be able to clearly communicate with all staff and guests.
• Ability to give full attention to what other people are saying.
• Ability to lift fifty pounds.
• Must have basic knife skills.
• Able to read and understand a recipe.
• Food handlers card.