Candidate must posses the ability to quickly and authoritatively delegate job tasks to a large staff. They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor junior chefs. Essentially the Sous Chef is responsible for planning and directing food and preparation in a kitchen. This will evolve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of the situation at a moment's notice. The sous chef may also need to to effectively discipline underperforming staff members , as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. Staff scheduling, inventory and administrative work. Knowledge of sanitary food handling procedures is a must, all kitchen equipment preparation tools, knives, ingredients, variety of cooking methods, food processors, fryers, grease hoods, grills and slicers, previous prep or line cook experience, food allergies, and dietary requirements. Candidate must be available to work nights, weekends and holidays.
6 days remaining
