Sous Chef

Oversees and supervises kitchen staff as required. Spends majority of time actively cooking and training on menus. Assists with menu planning, inventory, and management of supplies as requested by Exec Chef. Ensures that food is of high quality, and that the kitchen is in good condition. Keeps stations clean and complies with food safety standards. To ensure that all Kitchen personnel are working as a team in order to achieve the purpose of the company. To assists with overseeing and directing all aspects of Kitchen Operations. To assist in upholding all kitchen systems, standards, and service to the highest level. To assist in managing all Kitchen staff and their work performance daily. Requirements: Knowledge of all sections. Decision Making Ability to work under supervision of a limited range. Ability to produce good quality basic food. Understanding of health and safety. Understanding of basic food hygiene practices. Good oral communication. Commitment to quality. Multitasking. Attention to detail. Cleanliness. Time management. Organization. Interpersonal skills.