Job Objective:

• The major goal of the position is to assist the Executive Chef and Executive Sous Chef in the supervision of the Kitchens’ operation in line with the Company’s Rules and regulations.

Job description:

• Each Sous-Chef will be assigned a schedule and area of the Kitchen by the Executive Chef/Chef and will be held accountable for the results.
• Will work very closely with the Executive Sous Chef in order to accomplish tasks related to Equipment control and maintenance as well as Public Health Rules and regulations training and re-enforcement
• Will submit working schedules of all Cooks and stewards to Executive Sous Chef every Wednesday of the week for the next week schedule.
• Will monitor all Cooks’ working hours and fill out report of overtime for payroll purposes and must be approved by Executive Chef.
• Must be knowledgeable with the established quality standards and Company Policies in order to supervise his or her subordinates.
• Must have a complete knowledge of the Public Health Rules and Regulations and ensure that they are followed throughout the entire operation on a daily basis.
• Must establish and supervise the Galley cleaning schedule and ensure it is followed by everyone after each service, exercising proper methods to minimize equipment damages.
• Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy.
• Ensure that the Kitchen is ready for any announced or unannounced Public Health inspections done either by the Management or PH inspectors.
• Responsible for maintaining the quality and consistency in taste according with recipes and photos provided.
• Reports daily to the Executive Sous Chef.
• Monitor the food production and record the leftover covers using the provided forms.
• Must collect and file all the daily re-caps compiled by the CDPs.
• Responsible for the Breakdown Food Lines giving direct instructions of what food should be kept and what should be disposed.
• Responsible for the set up of the Food Line for the Personnel ensuring that there is enough variety and quantity.
• Must ensure the Company’s Food Safety program is carried out correctly.
• Reports to: Executive Chef, Executive Sous Chef
• Subordinates: CDP’s, Commis, Stewards