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Sous Chef

General Summary
Responsible for all management aspects of designated kitchen and its personnel as assigned by Assistant Executive Chef/Executive Chef. Ensure quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Direct, train and monitor performance of Cooks, Pantry Workers, Bakers, Carvers and Runners. Maintain organization, cleanliness and sanitation of work areas and equipment.
Essential Duties and Responsibilities
Maintain and strictly abide by State sanitation/health regulations and hotel requirements.
Meet with Assistant Executive Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Ensure that assigned staff has reported to work; document any late or absent employees.
Coordinate breaks for assigned staff.
Prepare and assign production and preparation work for all Cooks to complete; review priorities.
Communicate additions or changes to the assignments as they arise throughout the shift.
Identify situations which compromise the department's standards and delegate these tasks.
Ensure that opening shift completes start-up of kitchen line and designated preparation work according to department procedures.
Fabricate meat, fish and fowl for menu items.
Start preparation work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.
Assimilate and organize temp logs, follow up on any inconsistencies
Perform any other duties as assigned by management.
Provide outstanding guest service to all internal and external guests



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