Sous Chef

Essential Duties | Responsibilities 

• Supports the Executive Chef, GM, Managers, and other Sous Chefs with corrective action plans to help solve problems and provides the proper leadership to correct problems
• Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation, execution, and service.
• Ensures that line checks are done each meal shift and recorded for audit.
• Works with the Executive Chef on weekly labor forecast to obtain labor cost objective.
• Helps oversee the preparation and execution of the weekly BOH schedule to ensure budgeted labor costs and to ensure restaurant is properly staffed for projected business levels.
• Ensures the restaurant is accountable for successful execution of all operating systems (ordering, receiving, storage, inventory, etc.) 
• Continually reviews and monitors all kitchen pricing and ensures that the correct product is purchased 
  Maintain food and labor costs equal to or below the company standard.
• Performs other duties as assigned

Additional Qualifications

• 3+ years of restaurant experience