Sous Chef – Mary’s Bistro
Share
Array
(
[networks] => Array
(
[0] => facebook
[1] => twitter
[2] => pinterest
[3] => linkedin
)
[has] => Array
(
[facebook] => 1
[twitter] => 1
[instagram] =>
[pinterest] => 1
[houzz] =>
[linkedin] => 1
)
)
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