Sous Chefs

Description

1.  Manage the production and quality all grill kitchen items.

2. Quality control of all grill kitchen items.

3. Oversees and sets up stations according to restaurant guidelines.

4. Oversees production and prepares grill kitchen food.

5. Follows recipes, portion controls, and presentation specifications as set by the chef.

6. Restocks all items as needed throughout day and gives chef order to place.

7. Pre Order Inventory when needed.

8. Oversees grill kitchen safety and sanitation. 

9. Has expert knowledge of all grill kitchen items.

10. Maintains equipment in grill kitchen.

11. Provides help to upstairs kitchen when needed.

12. Runs all areas when chef or other Sous chef not available.

13. Performs additional responsibilities, although not detailed, as requested by the Executive Chef and/or Executive Sous chef at any time.

Requirements

1. Education – High School diploma/GED or experience is a plus

2. Language Skills – English, Spanish is a plus

3. Physical Requirements

i. Stand – 100% of the time

ii. Walk – 100% if the time

iii. Sit – 0% of the time. 

iv. Use hands/fingers to handle/feel – 100% of the time

v. Reach with hands/arms - 100% of the time

vi. Climb or balance – Only when necessary

vii. Stoop, kneel, crouch, crawl – occasionally

viii. Talk/hear – must be able to communicate with managers and staff

ix. Taste/smell – 100% of the time

x. Weight Lifted/force exerted – Up to 25 pounds

4. Visual Requirements – must be able to see 

5. Work Environment 

i. Wet or humid conditions – up to 50% of the time

ii. Work near moving mechanical parts – up to 50% of the time

iii. Work in high precarious places – NA

iv. Fumes or airborne particles – NA

v. Toxic or caustic chemicals – NA

vi. Outdoor weather conditions – Occasionally

vii. Risk of electrical shock – possibly