Responsibilities
Responsible for overseeing the daily job responsibilities for (line cooks and prep cooks) (Artisan Bread Makers, Cake Decorators, Pastry Specialists and Bakery Partners) in order to produce all the necessary products for the (Chefs Case, Soup/Salad/Sandwich Bar and Catering) (Bakery, Tortilleria, Bread Production, and Pastry areas). Assist in scheduling all necessary Partners in order to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas.Requirements:Sous Chef:Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related mattersResponsible for total kitchen production in absence of the Executive Chef or Executive Sous Chef.Assist in new product development and menu costingGeneral:Professional Culinary Degree or equivalent combination of culinary training and/or experienceExcellent customer service skillsAbility to execute high volume productionExcellent communication and organization skillsExcellent culinary and food processing skillsExperience in ordering, inventory maintenance, and shrink controlProficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferredAbility to maintain an efficient operation and troubleshoot and report any malfunctions of equipmentAbility to supervise, train, and cross-train kitchen staffMaintain sanitation standards throughout the work areaAbility to work a flexible schedule, including opening, closing, and weekend shifts.Equal Opportunity Employment/Drug Free Workplace06-2003
