Sous Chef

Oversee, direct, and coordinate the planning, organizing, training, and leadership of prep cook team as well as coordinate and execute food preparation, service, and tasks related to the food menu.      Train with Head Chef- GM and Restaurant Manager for your position. Receive and seek follow-up training Demonstrate proficient knowledge of menu, food preparation, and kitchen equipment Maintain a well-managed, organized, and sanitary station  Work with Chef to develop recipes and necessary instructions for food preparation and staff training Prepare and serve food according to recipes developed with GM's approval Taste food and ensure that it meets presentation and quality standards Follow the daily station prep list and have the GM review upon completion Prepare, serve, and store all food items according to proper food safety guidelines Manage preparation of food delivery orders as well as cook-to-order items Communicate openly and clearly with kitchen staff to ensure that food is prepared and served properly, in a timely manner Evaluate and train prep cooks in necessary culinary skills and techniques

Created: 2025-01-29