Sous Chef

Responsibilities:

• Responsible for menu design.


• Oversee the processes of ordering, inventory, budgeting, profit / loss control, production, and execution of all food areas.


• Administer the development of recipe standardization.


• Responsible for new product analysis, cost comparison and payroll projections.


• Conduct personnel interviews and training development/procedures.


• Delegate and oversee all kitchen activities.


• Other duties may be assigned.

Competencies:

• Manages subordinate supervisors who supervises other employees.


• Is responsible for the overall direction, coordination, and evaluation of this unit. 


• Also directly supervises non-supervisory employees. 


• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.


• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Environment:

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  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

  
  


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  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  
  


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  While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions and moving mechanical parts. 

  
  


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  The noise level in the work environment is usually moderate.

  
  


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  Must be able to work in a smoking environment. 

  
  

Target Salary Range:

• 19.80/hour

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities, and activities may change at any time with or without notice.