Restaurant Sous Chef (PM)

SUMMARY

Supervises and coordinates activities of Cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties.

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ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

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Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnish and sizes of portions are as prescribed.

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Gives instructions to cooking personnel in fine points of cooking.

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Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.

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Assumes responsibility for kitchen in absence of Executive Chef.

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Ordering of food and non food items

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Making sure health codes are being upheld

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Training of kitchen personnel

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SUPERVISORY RESPONSIBILITIES

Manages one subordinate supervisor who supervises a total of one employee in the Cooks, Stewards, and Receiving.? Is responsible for the overall direction, coordination, and evaluation of these units.? Also directly supervises 45 non-supervisory employees.? Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

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QUALIFICATIONS? To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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EDUCATION and/or EXPERIENCE Associates degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.