Sous Chef

Description

Kitchen Management: Oversee daily prep, line operations, and kitchen opening/closing duties. Staff Supervision: Train, mentor, and schedule kitchen crew, stepping in to run any station when needed. Order & Expedite: Manage service lines during peak hours and check outgoing dishes for quality and presentation. Inventory & Ordering: Track food stock, manage supplier orders, and implement stock rotation rules like FIFO (First-In, First-Out). Safety & Sanitation: Enforce health department guidelines, food hygiene rules, and kitchen safety laws. Menu Support: Assist the head chef with recipe testing, cost calculations, and seasonal menu design.