Cafe Sous Chef

SUMMARY: To work as part of the kitchen team by providing proactive leadership and guidance to all levels of Cooks and Utility Team Members. To ensure that all food is prepared to outlet and kitchen standards on a consistent basis. Responsible for the day-to-day running of a given outlet including being in charge of the kitchen in the Chef de Cuisine’s absence.

Essential Responsibilities and Duties: (Specific areas of responsibility including, but not limited to)

• Utilizes purchasing guides for proper inventory levels from approved product specifications list.
• Estimates food consumption and purchases foodstuffs from approved vendors.
• Reviews menus and analyzes recipes, determines kitchen labor and overhead costs.
• Takes monthly inventory of all food items.
• Directs portion controls.
• Supervises cooking and coordinates Team Member assignments to ensure economical and timely food production.
• Observes food cooking to recipe specifications and that all products are presented in the prescribed manner.
• Tests cooked foods to ensure taste and quality.
• Creates special dishes and develops recipes.
• Establishes and enforces nutrition and sanitation standards for kitchen.
• Hires, trains, supervises, schedules and participates in all activities of kitchen staff in the area assigned.
• Keeps time and attendance logs up to date.
• Uses and enforces temperature logs for food storage and holding temperatures for safety.
• Performs other duties as required.