Sous Chef - Full-time / Part-time

Sous Chef                  

Job Responsibilities:

Overall supervision of entire Hot Food department which include:

·         Work with kitchen staff to produce high quality products on a consistent basis.

·         Interface and efficiently react to Customer/ Executive Chef requirements.

·         Implement customer specific menu items.

·         Maintain HACCP standards.

·         Culinary Quality & Menu Adherence

·         Production planning and management

·         Employee Scheduling and Training

·         Food Cost Improvements

·         Food Safety

·         Menu development when required and other daily operation needs.  Able to create a vision for the department       

              Knowledge of different ethnic and cuisine traditions and practices a plus (example: Asian, Kaiseki, Japanese, Indian, Western, etc. etc. ).

           This position needs knowledge of French cuisine.

Job Qualifications: 

·         Experienced Sous Chef with high volume production environments.

·         Strong management and productivity improvement skills.

·         Complete understanding of HACCP standards of food production.

·         Proven track record successfully handling customer issues and requests.

·         Read, write, understand, and communicate in English.

·         5 years minimum experience.