Title: Sous Chef

Reports to: Executive Chef

Summary of Position:

Sous Chef is an experienced culinarian, who is organized, clean and professional. Leads by example, makes his team better and promotes an excitement for food. Sous Chef is capable of running the kitchen in the Chef’s absence and maintains the quality set forth by Peter Merriman.

Duties and Responsibilities:

• Maintain a clean and organized kitchen
• Make sure all recipes are being followed to specifications
• Do daily line checks to assure quality and flavor of prepwork
• Responsible for ordering
• Responsible for the checking in of deliveries, paying attention to correct weights and quality of ingredients
• Deliveries are put away immediately using F.I.F.O.
• Maintain correct staffing before and during shifts
• Hot food on hot plates, cold food on cold plates
• Makes sure food is being served in a timely fashion, following time guidelines set forth by the company
• Makes sure all food that leaves the kitchen is to specifications, flavorful and presented nicely
• Set daily cleaning duties, as well as making sure the posted duties are being completed
• Controls of food waste, and usage
• Butchering of all proteins
• Maintain and enforce the rules and regulations set forth in the company handbook
• Do daily pre-shifts, be on time
• Maintain a professional and learning environment in our kitchens
• Responsible for closing the kitchen

Personal Requirements:

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 50 lbs. as needed