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Supervises and oversees food production. The Sous Chef supervises the daily operations of a kitchen. This position must be familiar with a variety of the field’s concepts, practices, and procedures. Provides leadership and direction to kitchen personnel. Relies on experience and judgment to plan and accomplish goals. Performs a variety of complicated tasks. Generally supervises kitchen and cooking assistants. The Sous Chef reports directly to the Chef. Ensures that all recipes, food preparation and presentations meet the Chef’s specifications with a strong commitment to quality. Maintains a safe, orderly and sanitized kitchen.
Require formal training and accreditation from an accredited culinary institute with 3-6 years of experience working as a line cook or sous chef, or equivalent combination of education and experience.
Prefer formal training and accreditation from an accredited culinary institute with 3-6 years of experience working as a line cook or sous chef, or equivalent combination of education and experience and talent.
Good understanding of the role of the Sous Chef in the food production with the ability to analyze problems and recommend solutions.
Knowledge of food handling procedures, food and beverages cost principles, inventory management and staff management.
Skills in reading, analyzing, and interpreting business related documents such as, technical procedures, and/or government regulations, recipes.
Skills in writing reports, evaluations, and standardized recipes.
Skills in effectively presenting information and responding to questions from supervisors, co-workers, customers, and the general public.
Skills in communicate effectively with others, both orally and in writing.
Skills in exercising mature judgment.
Skills in reading and interpreting related measurements of the industry such as pound, grams, temperature degrees F and C, and to use concepts such as fractions, percentages, ratios and proportions including the calculation and interpretation of such things as food costs, labor cost and other food service reports.
Ability to solve practical problems and deal with a variety of concrete variable in situations where only limited standardization exists.
Ability to interpret and act on a variety of instructions which may be furnished in written, oral, diagram, or schedule form.
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