Sous Chef.

Chef Responsibilities:
• Following assigned opening and closing duties as well as assigned tasks for duration of shifts.
• Cooking all food items and plating these in line with direction given and plating guides
• Adhering to all communication given about customer dietary restrictions and allergen concerns, executing to the highest standard the steps to ensure customer safety is of priority when the above are flagged.
• Following all mise-en place MSP steps for assigned kitchen station.
• Managing cost controls by following and adhering to portion control during prep specifically while prepping high-cost ingredients in line with the guidelines given
• Taking inventory and communicate items to be order for section of kitchen.
• Adhering to all food safety and quality regulations.
• Maintaining a clean and safe work area by removing trash, keeping services wiped and sanitized, washing knives and chopping boards between products, correctly storing and handling all utensils, and equipment.
• Contributing to developing new recipes.
• Following all recipes and prep sheets.
• Providing a weekly team schedule, maintaining sick leave reports, labour reports and reporting to HR for payroll purposes.