Job de - Job Description Sous Chef Reports To General...

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Job Description: Sous Chef Reports To: General Manager Job Objective: Oversee Back of the House during each shift to ensure that customer enjoy their dining experience and that operations run smoothly Assist in addressing customer issues and complaints Schedule, train, and supervise cooks and kitchen staff Job Tasks: Prior to shift o Ensure that all areas of the back of the house are clean and neatly organized o Review expected guests and seating times with the host o Review inventory levels and give levels and requisitions to the GM o Ensure all staff has reported for work; if needed, call in back up staff o Check food receipts versus purchase orders; check both quality and quantity During shift o Maintain a clean, professional appearance o Address any special needs of customers o Answer customer questions and resolve customer problems o Ensure that the food service is proceeding smoothly and resolve any issues that arise between the front and back of the house during service o Expedite food orders when needed o Monitors ticket times and takes action when needed o Steps into any kitchen position if needed to keep service moving efficiently o Ensure that food is kept at the proper temperature in the refrigerators, freezers, prep, and service areas; continually monitor temperatures o Ensure that the kitchen is kept clean and organized throughout service o Ensure that food is prepared and plated according to recipes o Ensure that kitchen staff follows proper safety procedures Following shift o Ensure that all areas of the back of the house are clean and neatly organized o Review the reservation list for upcoming days with the host and requisition food as needed o Note any issues that arose during the shift for discussion in future staff meetings o Ensure that all kitchen wares are properly stored o Lock up refrigeration/freezer/storage areas 31 | P a g e
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o Along with front of house manager, ensure that the restaurant is locked and all employees have gone Additional tasks o Submit time reports to General Manager for payroll processing o Coordinate purchase requisitions for kitchen wares for submission to the General Manager o Train new hires of cooks and kitchen staff on detailed job responsibilities o Ensure that all kitchen staff understand job responsibilities for each position in the dining room; resolve any questions or gaps and assign new tasks as needed o Update job descriptions periodically o Prepare weekly schedules for kitchen staff; coordinate requests for schedule changes and ensure for backups for each shift o Ensure that dining room staff is knowledgeable about the menu, its ingredients, and cooking techniques; arrange for staff to taste new foods to be familiar with them o Prepare shift report for review by General Manager and Front of House Manager o Meet regularly with General Manager and Front of House Manager to review outstanding issues and ideas for improvement o
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  • Spring '16
  • Ward
  • general manager, Sous chef

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