Key Responsibilities of the Sous Chef Position
* Plan and direct food preparation in our kitchen, supervising other kitchen staff and addressing operational issues.
* Ensure your area is properly organized, staffed, and directed, ordering required food and equipment daily to satisfy production plans.
* Provide decisive leadership and on-the-job training to lower-level staff members.
* Control labour, food costs, and shrinkage to budget, participating in the development of food products and menus as needed for customer presentations.