Sous Chef

Responsibilities

• The sous chef acts second-in-command in the kitchen, directing and managing cooks and other kitchen workers, and taking over when the executive chef is absent.
• In a large establishment, the sous chef may be in charge of food production for one kitchen.
• In a smaller operation, the sous chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the executive chef.
• The sous chef assumes all the duties of the executive chef in the chef's absence.

The statements contained herein reflect general details as necessary to describe the principle functions of any position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual s professional development.

Equal Opportunity

Employer:

It is Graspa Consulting s policy to recruit, hire, train, and promote in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other basis protected by law.

Roles:
Chef, Sous, Sous Chef