Job Description

Overview:
To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.
Responsibilities:
• Support restaurant chef/sous chef and supervisor
• Help to train staff.
• Control quality and consistency of all food served.
• Ensure station is set for service 15 minutes prior to service.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food cost.
• Required to learn all menu items produced by assigned station.
• Refrigeration and serving cold food.
• Production of orders.
• Help to make sure of product availability for all outlets items.
• Directs proper sanitation of all kitchen facilities and equipment.
• Keep kitchen clean and organize every day by any business
• Ensure staff follow Ecosure rules and procedures.
• Ensure that all kitchen equipment is in good working order.
• Help to direct or report proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Be on hands on control over daily food production.
• Monitors safety in the kitchen.
• Ensure food quality and consistency.
• Knows hotel and kitchen expectations and the proper guidelines.
• Help to check and controls prep and inventory lists for kitchen staff.
• Help to check quality and consistency
Qualifications:
• Display basic knife and prep skills
• Minimum of 1 yrs experience in fast paced, culinary environment
• Ability to multi-task
• Must be able to stand for 8+ hours per day
• Flexible Scheduling to include nights, weekends, and holidays.