Responsible for overseeing the daily job responsibilities for (line cooks and prep cooks) (Artisan Bread Makers, Cake Decorators, Pastry Specialists and Bakery Partners) in order to produce all the necessary products for the (Chefs Case, Soup/Salad/Sandwich Bar and Catering) (Bakery, Tortilleria, Bread Production, and Pastry areas). Assist in scheduling all necessary Partners in order to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas.

Requirements:

Sous Chef:
Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters
Responsible for total kitchen production in absence of the Executive Chef or Executive Sous Chef.
Assist in new product development and menu costing

General:
Professional Culinary Degree or equivalent combination of culinary training and/or experience
Excellent customer service skills
Ability to execute high volume production
Excellent communication and organization skills
Excellent culinary and food processing skills
Experience in ordering, inventory maintenance, and shrink control
Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred
Ability to maintain an efficient operation and troubleshoot and report any malfunctions of equipment
Ability to supervise, train, and cross-train kitchen staff
Maintain sanitation standards throughout the work area
Ability to work a flexible schedule, including opening, closing, and weekend shifts.

Equal Opportunity Employment/Drug Free Workplace

06-2003