Sous Chef

Essential Duties and Responsibilities:

• Reviews and approves product purchases
• Assist with inventory management, including stock counts
• Monitors food & labor costs to support budget goals
• Verifies deliveries and ensures proper storage of products
• Orders food, beverages, and kitchen supplies from approved vendors
• Responds to vendor inquiries and coordinates with suppliers regarding orders and deliveries
• Assist with scheduling, staffing forecasts and labor planning
• Supports payroll administration by reviewing employees timecards and attendance records
• Responsible to check banquet event order daily and weekly to anticipate prep work
• Assists Executive Chef on a la carte, fine dining, and banquet preparation
• Notifies Executive Chef of expected shortages or needs
• Participates in monthly safety training and food and beverage meetings
• Ensures proper staffing for maximum productivity and high standards of quality, & controls food and payroll costs
• Makes recommendations for maintenance, on repairs and upkeep of the kitchen and equipment
• Assumes complete charge of the kitchen in the absence of the Executive Chef
• Follows cleaning and sanitation procedures
• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and "specials" to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standarized receipes
• Communicates to the Executive Chef of any concerns regarding food production, process's, delivery problems, product shortages, or equipment problems
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
• Notifies Executive Chef and writes product needs and shortages on order guides
• Assists in maintaining security of kitchen equipment, food, and supply inventories
• Consistently maintains standards of quality, cost, eye appeal and flavor of foods
• Reports and acts to remedy unsafe conditions as soon as they are observed
• Adheres to state and local health and safety regulations
• Ensures cleaning, sanitation, and organization of the kitchen, walk-in cooler, and all storage areas
• Maintains professional relationships with all coworkers, members, guests and vendors
• Submits ideas for future goals, operational improvements, and personnel management to Executive Chef
• Performs additional responsibilities as requested by the Executive Chef