The objective for the Sous Chef is to ensure maximum quality of food at all times.
This includes and not limited to proper cooking practices, ensuring proper time and
temperature safety, and cleanliness of work areas. Creative input is available as long as
the food being produced is of adequate stature; favored ideas have the opportunity to be
on the menu. As well as helping cooks be more aware of proper cooking and safe food
handling it is the Sous Chef job to assist in all areas of the kitchen if need be, from prep
to line cooking. All the cooks should feel like they can come to you for guidance and
assistance.
Responsibility for the Food
1. Responsibility for Food
Each dish that is sold to a customer must be made with care and attention to detail.
The Executive Chef, Pastry Chef, and Sous Chef strive to have everyone around us to
have the same ideal. If an instance of carelessness is observed it must be respectfully
addressed and brought to the Executive Chef’s attention.
2. Portion Size and Presentation
Each menu item that comes out of the kitchen must have been run through Cheftec.
The Exec Chef, cooks, bakers, FoH manager(s), owners and servers should be able to
count on the taste, ingredients, presentation and portion size being consistent.
3. Quality Control
All food needs to meet a quality standard set forth by the Executive Chef. All foods
should be fresh and cooked and cooled properly. All plates plated with speed, care, and
accuracy. Anything less needs to be addressed immediately with the Executive Chef
4. Sanitation
The kitchen must be kept up to and exceed the standards set by the Health Department.
Health Department guidelines for sanitation and cleanliness must be followed by all
employees and each person should be following cleaning procedures.
5. Service
We all know that the most important part of the day is service. This is when our
customers are being tended to. This is the time when we either gain customers or lose
them. Therefore, it is critical that during the lunch and dinner rushes the entire kitchen
staff rallies together to prepare and execute the meals. Each kitchen member is
expected to play their part and be willing to help out a fellow co-worker in order to
make sure the customer receives the best dinning experience possible.
Personnel Responsibilities
1. Responsibility for the Sous Chef:
You are a manager in the kitchen. Kitchen staff must feel that you are a team player
who can successfully guide them through the day’s challenges. You must set an
example, both with your words and actions, of a positive and professional attitude. You
will be able to place orders in the Executive chef’s absence. If you have any concerns
with a staff member, it is your responsibility to work with them to get their work up to
the Executive Chef’s standards or pair them up with someone who has the work ethic
we strive for.
2. Responsibility towards the Front of the House:
The Exec Chef or a Sous Chef of the kitchen must attend every specials meeting for 5
minutes to present specials and any counts or depleted items. The servers are the ones
who have the direct contact with the customers and can provide critical feedback. It is
expected that you will work with the FOH to maintain respect and camaraderie between
BOH and FOH staff.
Overall Managing Responsibilities
1. Working under a Budget:
This establishment likes to encourage creativity and is part of the Executive Chefs
responsibility to provide the tools and ingredients to do so. Also it must be kept in mind
the cost of goods, time, and labor should reflect the dishes being prepared. As well as
the Executive Chef as a reference the Sous Chef will have access to Cheftec, the
internet, and any cook books with recipes that are not a strain on a commercial kitchen.
2. Relationship with Owners:
The owners are actively involved with all of their stores. As leaders we often co create
with both the owners and other managers. This includes taking direction well, and
giving positive direction and expectations to the team. We need all of our leaders to be
able to work under this paradigm. It is an expectation that all managers will be able to
work well with the owners and upper level managers, as well respect any direction given
from them. This will create a positive work environment maximizing successful results.