Sous Chef

TFD Sous Chef

Overall Job Responsibility:

• Produce high quality plates with design, taste, and presentation elements
• Ensure the kitchen operates in a timely way that meets top quality standards
• Manage and train kitchen staff, establish working schedule and assess staffs performance
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Ordering or purchasing of supplies to stock inventory appropriately
• Monitor product freshness and rotate product accordingly
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests of the restaurant

Daily Job Duties:

• Educate both FOH and BOH staff on all food and preparation methods
• Oversee BOH deep clean schedule and execution
• Oversee dish washer training and special cleaning projects
• Creates BOH hourly team member schedule, making sure to minimize overtime
• Ensure that all catering orders are staffed appropriately and executed at TFD standards
• Create training schedules and assist in growth of current BOH employees
• Oversee all stations to make sure they are properly maintained at TFD standards