Sous Chef - SERG Restaurant Group
Sous Chef - SERG Restaurant Group
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Responsible for all kitchen functions as directed by the Executive Chef including preparation and maintenance of quality standards sanitation and cleanliness training of employees in methods of cooking preparation plate presentation portion cost control and sanitation and cleanliness. Successful candidates will have demonstrated experience in a high volume restaurant setting.
- Promote work and act in a manner consistent with the mission of the SERG Restaurant Group.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors mats walls hoods other equipment and food storage areas.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Check and maintain proper food holding and refrigeration temperature control points.
- Control food cost and usage by following proper requisition of products from storage areas product storage procedures standard recipes and waste control procedures.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Ensure that all food and products are consistently prepared and served according to the restaurants recipes portioning cooking and serving standards.
- Inspect supplies equipment or work areas to ensure conformance to established standards.
- Ensure that deliveries are performed in accordance with the restaurants receiving policies and procedures.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Check the quantity and quality of received products.
- Prepare and cook foods of all types either on a regular basis or for special guests or functions.
- Oversee and ensure that restaurant policies regarding personnel are followed and administer prompt fair and consistent corrective action for any and all violations of company policies rules and procedures.
- Collaborate with other personnel to plan and develop recipes or menus taking into account such factors as seasonal availability of ingredients or the likely number of guests.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
- Prepare all required paperwork including forms reports and schedules in an organized and timely manner.
- Attend all scheduled employee meetings and offers suggestions for improvement.
- Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
- Fillin for fellow employees where needed to ensure guest service standards and efficient operations.
Employment Type
Full Time
