Sous Chef: Responsible prep quantities, food ordering, quality control
 Check-in all receiving and ensure products are properly stored upon delivery
 Ensure all invoices are stored in appropriate folders in an organized manner
 Ensure cleaning schedule of BOH is adhered to
 Ensure dry storage in properly cleaned and organized daily
 Place all orders with food vendors for BOH- price match weekly
 Work on the line and lead line cooks
 Delegate prep tasks to AM cooks daily to ensure tasks are completed within cooks
scheduled hours
 Hire/ Fire staff within our standards
 Train new staff
 Assist in Menu Development and R D
 Ensure prep is being completed per par quantities
 Ensure opening/closing BOH checklists are adhered to
 Ensure all recipes are adhered to - all members of prep must be following recipes 
 Ensure staff meal weekly done by BOH