Sous Chef

It is the job of the Sous Chef to supervise the operation to ensure that the operation is on time and delivers on quality standards. The are responsible for training and managing hosts and managing of raw material in the kitchens.

Operational:

• Monitor and coordinate the operation ensuring that established standards are met.
• Distribute staff according to operational needs.
• Participate in daily meetings with the Executive Sous Chef, Pastry Chef and area leaders to plan the day's operation.
• Conduct weekly meetings with your line work teams.
• Supervise the opening and closing of the consumption canters, verifying that they have the necessary supplies to be prepared for the opening of the next shift.
• Report cleaning and fumigation needs to the Executive Sous Chef and Chief Steward.
• Oversee special events to ensure that the needs determined within the Beo’s.

Administrative:

• Generate requisitions from Warehouse, Purchasing and Butchery to request resources needed for kitchen operation.
• Monitor the preventive and corrective maintenance of the area ensuring that it complies with the plan.
• Attend the different meetings called by the Executive Chef or Executive Sous Chef.
• Comply with corporate administrative documentation and SOP's as an executive guide.
• Ensure kitchen inventory control.
• Ensure and prepare replenishments for your department.
• Develop and create projects that help to improve the service and/or operation of the area in charge.