Asst. Sous Chef

Job Summary: 

The Assistant Sous Chef performs any duty or task required by the Sous Chef or F&B Manager and prepares all menu items to established specifications. Expected to guide the kitchen staff through their actions and behaviors and by following proper procedures.

Qualifications:

Minimum one year experience working as a Line or Lead Line Cook in a casual dining restaurant.

Essential Job Functions:

• Works on the line and in the kitchen as directed by Management. 
• Must be able to always maintain a high standard of professionalism. 
• Preps food for service regarding all Health Department codes and practices. 
• Ensures that every dish or menu item prepared is up to established standards prior to leaving the Kitchen for table service. 
• Must be able to multitask and work in a fast-paced, high-pressure environment. 
• Ensures that food items (both hot and cold) are properly stored, labeled, and rotated. 
• Assists Sous Chef with the inventory of all food and supplies as needed.
• Assists Sous Chef with putting food shipments away as needed. 
• Adheres to all departmental, health, and safety standards. 
• Ability to work in a high pressure, fast-paced environment. 
• Ensures efficient delivery and proper presentation of meals. 
• Stocks and/or directs staff to stock any items that need replenishing daily. 
• Preps bulk items as required according to recipe with product consistency and quality as primary concerns. 
• Maintains cleanliness and personal hygiene in accordance with all state/government agency rules and requirements. 
• Is available to be the first to cover shifts in the event of staff shortages. 
• Assists Kitchen Staff with duties, including, but not limited to, prep work, dishwashing, stocking, and general upkeep/cleaning        
• Trains new employees, focusing on consistency and food quality. 
• Maintains proper staffing levels based on business needs. 
• Provides guidance and leadership to the Kitchen staff. 
• Communicates to F&B Manager/Executive Chef any work-related issues that occur during an assigned shift, including employee relations or performance issues, facility, or safety issues.  
• Able to work effectively both in a team setting and as an individual. 
• Keeps strict confidentiality regarding the Company, employees, and Company operations including, but not limited to, wage and salary information, employee disciplinary actions taken, employee terminations or pending terminations. 
• Must have thorough knowledge of hot can cold food preparation and proper storage. 
• Supervises multiple employees and delegates workloads in a manner that is fair and effective.

Work Environment and ADA Requirements:

Must be able to stand for entire shift. Must be able to work in an environment with loud background noise. Must be able to lift, push, pull and carry up to 50 pounds. Must be able to stoop, bend, reach, twist, crouch, squat, lift. Must be able to listen and respond to visual and aural cues. Must be able to operate within confined spaces and perform acts of repetitive motion. 

Required Work Cards/Licenses/Certificates:

ServSafe Certification preferred. 

This job description and analysis in no way or form states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties as assigned by their supervisor or manager.