Management Position

Sous Chef

Job Summary

The primary responsibility of the Sous Chef is to maintain an efficient operation by constantly analyzing quality and cost of food production.

Knowledge, experience, skill, and/or ability

• Maintain set budget and monitor time management.

• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.

• Ensure safe, quality food products and complete guest satisfaction.

• Develop and comply with the systems, procedures, rules, objectives and timescales set by the organization and take a disciplined approach when undertaking tasks.

• Work within a technical/specialized area of expertise to improve the quality of the service and product provided.

• Adopt an accommodating and helpful manner.

• Accept the objectives set by others and work within agreed parameters to ensure tasks are complete.

• Mentor, counsel, coach and support subordinates to boost morale and personal esteem.

• Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere.

• Ensure full adherence to menus, recipes, methods and operational specifics provided by the company.

• Seek direction and authority from others when and if appropriate.

• Achieve set goals in a non-assertive and efficient manner.

• Conduct food tastings on a daily basis.

• Correct discrepancies (quality, taste, appearance) immediately.

• Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the forecasted figures.

• Monitor the Dinner Service Line in assigned location, to ensure smooth and efficient service, presentation and final plating.

• Monitor the production and preparation level using the Culinary Checklist.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.