Sous Chef (Hourly) - Lautrec |
| Employment Type: | Full Time |
| Department: | Culinary |
| Description: | The sous chef is the second in command in the kitchen and generally is in charge of food production. The sous chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Chef De Cuisine. The sous chef assumes the duties of the Chef De Cuisine in the chef�s absence. An hourly sous chef is an associate that is not a salaried associate. Pertain complete understanding of advanced scientific cooking techniques and have complete working knowledge of traditional methods. |
| Duties: | Verifies that all portion sizes, quality standards, dept rules/policies/procedures are maintained by kitchen associates.
Supervises and assists in the production of all food items for all stations.
Assists chef in placing of all meat, fish, and produce orders.
Assists in scheduling of all kitchen associates.
Takes accountability for all guest complaints and makes sure problem is taken care of.
Reports problem to Chef de Cuisine.
Verifies and assists in the placing of all requisitions to warehouse for food items, chemicals, liquors, and paper.
Is able to execute line up with servers and restaurant manager every night prior to opening to review special veg, starch, soup, and gives detailed explanation of all questions asked.
Supervises all kitchen preparation and pertains a complete understanding of all stations , works the line daily and assures a fluid service.
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| Qualifications: | Be able to work as many as 50 hours per week when needed.
Degree from a post-secondary culinary arts training program desirable.
A minimum of four years in food preparation position.
Must be able to speak English.
Must be able to speak clearly and listen attentively to kitchen associates, dining room staff, and guests.
Must be able to work flexible hours, weekends, holidays, etc. |
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