Part time to possible full time Executive Sous Chef

Description

The Exec Sous Chef will be responsible for supervising, coordinating and participating in the activities of the restaurant as well as the employees. 

ESSENTIAL FUNCTIONS

• Helps Set and adjust  the schedule for kitchen personnel to ensure the restaurant is properly staffed and labor goals are met. 
• Estimates food consumption, and requisitions or purchases necessary food.
• Guides and assists training kitchen personnel and ensures they are following meal and rest break laws. 
• Prepares meals according to recipe.
• May maintain payroll and update timekeeping
• Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. 
• Examines purchased food and supplies to ensure quality and quantity meet standards and specifications for the restaurant.
• Cuts, trims, and bones meats and poultry for cooking. 
• Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing.
• May occasionally need to train new employees.

Requirements

• Previous restaurant experience required.
• Food Handler Certification required.
• High school diploma or equivalent preferred.
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
• Ability to effectively deal with customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger.
• Ability to work well under pressure especially during busier restaurant hours.
• Punctuality, regular and reliable attendance.
• Interpersonal skills and the ability to work well with co-workers and the customers.