Russian Sous Chef

Purpose:

The Sous Chef is responsible for overseeing and managing the work of the kitchen staff, deciding which tasks need to be done and share these among the team when the Chef is not around. Sous Chef would also be involved in some of the preparation and cooking of food.

Key activities:

1. Accomplish restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures

2. Assist the Chef to achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity and quality; resolving problems; completing audits; identifying trends; determining system improvements; implementing change regarding to culinary fields

3. Assist the Chef to plan menus; estimates food costs and profits; adjusts menus

4. Assist the Chef to control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation

5. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways

6. Update job knowledge by participating in educational opportunities; read professional publications; maintain personal networks; participate in professional organizations

7. Assist the Chef to enhance department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments

8. Make sure food is of the right quality and price and is produced on time

9. Assist the Chef to manage stocks of food, ordering food from suppliers and controlling a budget and keeping accurate records

10. Carry out instructions given by the management team.

11. Train staff and store to produce high quality product.

Any special requirements:

The Sous Chef will normally work 48 hours each week. Normal working hours and days will be determined by the Chef De Partie which will be informed to her on the commencement of, and during, his or her employment. The Sous Chef may be required to work such additional hours as may be necessary for the proper performance of your duties.