Sous Chef- Nashville, TN
Job Summary:
This position will lead all culinary kitchen operations for the designated outlet or area. Provide training and development to the culinary staff.
Job Responsibilities:
Lead daily kitchen and stewarding operations to ensure the proper production of food items and kitchen compliance with company policies and procedures.
Coordinate and organize the kitchen in absence of the Exec Chef. Delegate and follow up on assigned objectives.
Assist the Restaurant Exec Chef in the creation of menu items, recipe cards and plate presentations. Ensures adherence to established standards.
Assist the Restaurant Exec Chef in managing food costs and labor productivity according to financial guidelines.
Assist in the execution of department goals.
Provide training in food production and equipment usage to the culinary staff within the designated kitchen.
Ensure that kitchen staff performs according to HACCP, OSHA and sanitation guidelines
Oversee proper requisition, storage, utilization and inventory of food products.
Interact with guests and service staff to ensure guest satisfaction.
Perform other duties as assigned.
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