Title: Sous Chef
Reports to: Chef de Cuisine

Summary of Position
Responsible for assisting the Chef de Cuisine in all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

General Duties & Responsibilities
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Make employment decisions including disciplining kitchen personnel as appropriate.
• Assist in training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required reports in an organized and timely manner.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

Breakdown of Duties & Responsibilities - Daily

• AM Line Check
o Prior to opening, check pars and quality of all prep on stations, confirm proper holding temps, and record all data on the daily line check sheet.
o Verify stations are set up and organized in accordance with the station maps, and that all prep items are set with the proper serving devices.

• Ordering
o Utilize the order guide to maintain par levels.

• Receiving
o Check in all kitchen related deliveries and verify quality of product received. Stock product in appropriate locations in a timely manner, maintaining organization of shelving and following FIFO. Clear and organize receiving area.

• Service
o Work with line cooks to ensure a successful service. A sense of urgency and organization is a must.

• Prep
o Work with prep cooks to ensure quality & accuracy. Taste & verify all product before it is packaged or put away.

• Walk-In Maintenance
o Maintain organization of walk-in cooler & reach-in freezer.
o Verify proper holding temps.
o All containers must be clean, properly labeled, and sealed with appropriate lids.

• Cook Line Maintenance
o Hold line cooks accountable for regular line sweeps & station wipe downs, refreshed sanitizer buckets, etc.

• Prep Area Maintenance
o Hold prep cooks accountable for cleanliness and organization of prep area.
o Undershelves must be clear of crumbs, debris, and standing water.
o Equipment not in use must be wiped down and properly stored. Special attention should be paid to the fry cutter and can opener.

• Dish Room & Mop Sink Maintenance
o Hold dishwashers accountable for cleanliness and organization of dish room & mop sink.
o Floor sinks must be clear of debris & build-up.
o Dishmachine must be loaded with proper chemicals, wash arms must be free of clogs.
o Pot / pan storage should be well organized.