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Sous Chef
Sous Chef
The Sous-Chef supervises food production and sanitation of the kitchen under the direction of the Executive Chef.
Job Duties:
-Work a station on the line daily with knowledge of all stations and their respective set-ups.
-Responsible for production of stocks and sauces, menu items, daily specials
-Maintain food inventories daily, noting outages and arranging future deliveries.
-Assist with receiving and storing all food and non-food items, rotation of stock.
-Check with the Chef on special events and/or needs of the day.
-Meet daily with kitchen staff to clean coolers. Distribute leftovers for maximum return, determine butchering needs, and prepare daily work assignments for cooks
-Assist in any station needing help in production of new menu items, daily specials, or specific guest requests.
-Work with staff to ensure timely set-up of stations and accurate execution.
-See to overall cleanliness of kitchen, nightly breakdown, and security.
-Maintain the quality of the food production department in Chef’s absence.
-Perform all other tasks as requested by the Chef.
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