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Sous Chef
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- In the absence of the Chef, the Sous Chef is responsible for managing and directing the work of all BOH departments.
- Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHrelated, Employee Handbook).
- The Sous Chef assigns, directs, reviews, and approves work for Dishwashers, Receivers, Cleaning Personnel, and cooks and other BOH team members while working in the restaurant.
- The Sous Chef determines appropriate staffing levels for each shift based on business needs and places employees on meal periods/breaks and makes cuts (allows employees to leave early) as appropriate.
- In addition to having direct decision-making authority to manage and direct the work of certain BOH personnel, including hiring, disciplining, and terminating, the Sous Chef participates in interviewing/selecting other team members and makes hiring recommendations.
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