The sous chef is responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objective.
ESSENTIAL RESPONSIBILITIES
- Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction
- Produces menu items as listed in each restaurant
- Follows all prep lists and ensures kitchens are stocked and ready for service
- Responsible for supporting compliance to departmental budgets
- Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs
- Ensures customer service standards are followed by all team members and addresses issues as they arise
- Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant
- Assists Chef de Cuisine with administrative duties, such as tracking/maintenance of attendance records
- Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards
- Responsible for staff development and training programs
- Responsible for rewards and recognition program to maximize employee engagement
- Evaluates team members within department and delivers constructive feedback to employees regarding performance
- Provides recommendation for staffing and scheduling to meet business needs
- Manages work procedures and expedites workflow
- Provides recommendation for employee performance