SOUS CHEF
Reports To:
Executive Chef
Summary of Position:
Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality
standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation,
portion and cost control and sanitation and cleanliness.
Duties & Responsibilities:
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes,
portioning, cooking and serving standards.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining
kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new
kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all requi...