Sous Chef

Coordinate and facilitate all food preparation, presentation, and service procedures as directed by the Director of F&B. Monitor quality and quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent

waste. Monitor employee performance, provide instruction as needed, and monitor staffing levels.

Personally, and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Director of F&B.

• Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied.

• Ensure proper rotation and utilization of stored food to prevent waste.

• Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control.

• Monitors staffing levels, early out requests, and overtime.

• Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards.

• Delegate work assignments to cooks and other kitchen staff.

• Monitor employee performance, instructs employees in the proper performance of job duties and administer disciplinary action.

• Requisition stock according to business needs/pars.

• Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.