Sous Chef: Responsible prep quantities, food ordering, quality control
Check-in all receiving and ensure products are properly stored upon delivery
Ensure all invoices are stored in appropriate folders in an organized manner
Ensure cleaning schedule of BOH is adhered to
Ensure dry storage in properly cleaned and organized daily
Place all orders with food vendors for BOH- price match weekly
Work on the line and lead line cooks
Delegate prep tasks to AM cooks daily to ensure tasks are completed within cooks
scheduled hours
Hire/ Fire staff within our standards
Train new staff
Assist in Menu Development and R+D
Ensure prep is being completed per par quantities
Ensure opening/closing BOH checklists are adhered to
Ensure all recipes are adhered to - all members of prep must be following recipes
Ensure staff meal weekly done by BOH