JD of Sous chef

Enable a high-quality kitchen through excellent leadership
Ensure all kitchen staff perform their duties beyond expectations
Promote the head chef’s vision for the restaurant’s culinary output
Expedite customer orders while upholding the restaurant’s quality standards
Bring more customers into (Company X) by ensuring consistently elevated dining experiences
Communicate relevant, up-to-date business information to kitchen staff
Performs all opening, closing, and other side duties under the head chef’s direction
Utilize kitchen utensils and equipment such as grills, ovens, and steamers to prepare excellent food
Maintain kitchen inventory to ensure sufficient quantity and quality of ingredients
Communicate relevant, up-to-date information to kitchen staff
Ensure staff clean and sanitize their workstations and equipment
Adhere to all standards and procedures, and ensure staff do the same
Assist in food preparation and collaborate with the sous chef and executive/head chef.
Help in the design, testing, and implementation of the food and drink menu.
Produce high-quality plates for customers in both design and taste.
Oversee and supervise kitchen staff.
Assist with inventory, ordering, supplier relationships, and management of supplies.
Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
Keep work and food prep stations clean and comply with food safety standards.
Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
Maintain the schedule for staff shifts.
Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.

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Sous Chef