Sous Chef

Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ordering, scheduling, sanitation, maintenance, employee development). Responsible for proper preparation, excellence of product, profit, and labor cost. Organize and help in the service of all activities concerning ala carte, employee meals, and private dining rooms. Training, supervising, directing, and/or managing employees. Ordering, receiving, proper rotation of food and kitchen goods. Menu development for ala carte and banquet menus. Expediting at meal periods and ensuring quality, portioning, and presentation. Adhering to cleaning schedules and duties. Responsible for cleanliness and sanitation of work area and kitchen. Interact with... Show More