Sous Chef

- Understand all restaurant recipes and translate recipes into finished products efficiently. Ensure kitchen staff follows recipes supplied by the restaurant. Consistency with taste is very important.
- Ability to oversee all kitchen staff in a calm, mature and authoritative manner and to motivate kitchen staff to work to their highest ability.
- Ability to work closely with the management and to accept constructive criticism for the improvement of the restaurant.
- Maintain labor costs by cutting staff during slow periods.
- The Lead Cook is accountable for the successful completion of assigned duties and responsibilities given by Management.
- Collaborate with management on weekly staffing needs for the schedule.
- Motivates and stimulates exceptional performance by those staff members under him by his style of management and personal behavior.
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