Sous Chef

1. Supervises and helps oversee a team of 5-8 Prep cooks and Line cooks at the venue 2. Acts as the role model for all grooming and uniform standards. 3. Punctual, timely and takes and manages breaks for self and staff. 4. Provides customers with top quality customer service in a friendly and positive manner. 5. Supervisory responsibilities include but not limited to training employees; weekly scheduling of staff, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 6. Oversees menu production and execution, proper prep levels, plating and portioning. 7. Helps to manage inventory, stocking, and prepping of all food items. 8. Proactively plans the sequence and timing of cooking operations to meet meal-serving hours. Delegates specific tasks to cooks and follows up. 9. Always maintain clean and orderly food and beverage facilities. Assure compliance with all health and sanitation regulations. 10. Helps plan and execute events for internal and external guests. 11. Assists to train kitchen personnel in food production principles and practices. 12. Assist in ordering, receiving and storage of all items from all purveyors. 13. Attend all safety meetings. 14. Assist kitchen and bus staff as needed.