Department: Operations

Reports to: Kitchen Manager/Assistant Kitchen Manager

Position Summary:

The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff.

As assistant to the Executive Chef, the Sous Chef will help with -

• Menu planning
• Inventory
• Managing of supplies
• Orders
• Training
• Opening/Closing
• Serv Safe

Major Responsibilities:

Primary duties and responsibilities include but are not limited to the following:

• Reads and executes all prep recipes accurately
• Prepares food according to preparation schedule – accomplishes tasks in time allotted
• Adequate knife skills
• Keeps prep area clean and organized
• Keeps recipe book clean and organized
• Maintains proper food storage and safety
• Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.
• Sweep and scrub floors.
• Receive and store supplies.
• Transfer supplies and equipment between storage and work areas, by hand or using hand trucks.
• Execute line sweeps and trash change whenever necessary
• Maintain cleanliness and organization of storage areas
• Stock supplies such as food and utensils on cook line, refrigerators, and storage areas.
• Perform any other job duties as required, ie – Clean and prepare various foods for cooking or serving.
• Follow all safety standards
• Follow proper food safety and sanitation policies
• Clock in and out as required by your shift and take breaks as required by policy.
• Be aware of, and abide by all Slater’s 50/50 policies, procedures, rules and regulations.
• Report to the General Manager, Kitchen Manager and other supervisors as directed.
• Perform all duties with a sense of urgency and to the expected standards

Essential Requirements:

• Adequate skills and experience to perform job duties
• Able to stand for 8 hours - walks and stands during entire shift.
• Able to communicate with team members
• Able to read and understand recipes
• Able to understand and follow all policies and procedures
• Able to lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 50 lbs., up to 50 times per shift.
• Able to lift and empty trashcans weighing up to 150 lbs., with assistance, up to five times per shift.
• Able to frequently bend, stoop, reach, push and lift.
• Able to work in a hot, damp environment.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequent washing of hands.

$15-$25 per hour