Sous Chef - Employee Dining Room

About the Role

The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet.

Position Responsibilities

• Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
• Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
• Manage the service cleanliness and dining room floor
• Must have acquired knowledge of sanitation according to state and federal guidelines
• Work efficiently and accurately in operating mode
• Thorough knowledge of Safety and OSHA guidelines
• Follow and maintain documentation according to all HACCP guidelines
• Set up HACCP flow chart built into production guidelines
• Manage the food and labor cost
• Complete paperwork, daily and weekly...