Sous Chef- CMH Food Service

Quality Control

Supports Executive Chef by managing, planning, and directing food preparation with the kitchen staff to ensure food is prepared properly.

Ensures that food that leaves the kitchen is of the highest quality and will make patients and diners happy.

Ensures that portions are correct and the food is plated in an attractive manner.

Exhibits strong leadership skills by being familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed.

Acts as the intermediary between the kitchen and the functions at hand, so strong leadership and communication abilities are a must.

Managing kitchen staff

Ensures that all kitchen workers are performing at the level required by a professional kitchen.

Coaches team members in the moment and supports leadership on investigations.

Trains new team members and creating the schedule to ensure adequate staffing for the kitchen.

The Sous Chef will take direction from the Executive Chef to create, implement menus, and concepts. The job of Sous Chef involves significant responsibility, including managing the operations of the kitchen in assistance with the Executive Chef.

A Sous Chef must be able to lead other kitchen workers, remain organized, professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef.