Sous Chef MORGANS ORIGINALS

Responsibilities

Supervise Kitchen Operations:

Oversee the daily kitchen activities, ensuring food preparation, presentation, and quality meet company standards.

Supervise and mentor kitchen team, ensuring effective communication and teamwork.

Assist in managing kitchen inventory and ordering supplies to ensure stock levels are maintained.

Food Preparation & Cooking:

Prepare, cook, and present dishes according to the restaurant's menu and established recipes.

Maintain consistency in food preparation and presentation.

Ensure all food items are cooked to the highest quality standards.

Menu & Recipe Development:

Collaborate with the Executive Chef to develop and update menu offerings.

Test new recipes, ensure ingredients are available, and provide feedback on dish modifications.

Team Management:

Train, mentor, and supervise kitchen team to ensure efficient and effective performance.

Delegate tasks and monitor staff performance to ensure adherence to kitchen standards.

Assist in scheduling staff and ensuring proper coverage during shifts.

Health & Safety Compliance:

Ensure all kitchen operations adhere to food safety and sanitation regulations.

Maintain cleanliness and organization in the kitchen area at all times.

Monitor food storage, handling, and preparation to meet health and safety guidelines.

Quality Control:

Monitor the quality of dishes being served, ensuring consistency and excellence in every dish.

Address any issues or concerns regarding food quality or kitchen operations in a timely manner.

Support Executive Chef:

Assist the Executive Chef with administrative tasks such as inventory management, associate evaluations, and budgeting.

Fill in for the Executive Chef in their absence and take charge of kitchen operations as needed.

Additional Responsibilities:

Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.