Sous Chef – Mary’s Bistro

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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