Sous Chef – Mary’s Bistro

Location: Mary’s Bistro Draught House

Type: Dining

Categories: Cook Restaurant

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Job Description

Responsible for food preparation and general kitchen sanitation. Must have advanced knowledge of kitchen equipment, including knife handling. Responsible for day-to-day supervision of hourly kitchen staff. Must be able to read and call all incoming tickets. Must maintain a neat and professional appearance and manner

Principal Duties and Responsibilities

Responsible for prep work of main kitchen and associated kitchens, including AM line and PM line
Responsible for cooking and plating all orders
Responsible for cleanliness of entire kitchen
Must monitor inventory at all times and report items that need to be reordered
Responsible for receiving incoming food orders and rotating stock
Responsible for maintaining a clean uniform
Other duties as assigned

Knowledge, Skills and Abilities Required

– Knowledge of kitchen sanitation
– Advanced knife handling skills
– Advanced math and reading skills
– Ability to lift over 50 pounds on a regular basis
– Ability to measure ingredients accurately
– Advanced knowledge of kitchen equipment
– Ability to understand and carry out directions

Reporting Relationship

Reports to Executive Chef

Uniform Items Required to be Purchased before Arrival

– Non-skid sole shoes