Sous Chef

General Responsibilities
o Comply with Standards of Service and assists in assuring the same from all kitchen employees.
o Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
o Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
o Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
o Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
o In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
o Establish and require strict adherence to health department and hotel sanitation and food handling guidelines
o The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
o Maintain effective working relationship with food and beverage management, staff and hotel departments.
o Complete daily food orders based upon scheduled banquet events and projected levels of business.
o Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

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