Sous Chef jobs in New Britain, CT

Job Summary:            Assist in the oversight of operations of kitchen. To maintain the highest level quality of food and sanitation by teaching, training, and motivating kitchen staff. 

Position Reports To: Owners, Operations Consultant, General Manager, Chef

Key Responsibilities include but are not limited to:

·       Assist Chef with Inventory and Ordering of all food.

·       Assist Chef with development of Menus, Dinner Specials, Special Events and Catering. Maximize utilization to meet food cost goals.

·       Lead production of foods for restaurant, catering and other food operations.

·       Maintaining quality control and consistency of production by cataloging recipes, watching proper techniques and tasting food.

·       Maintaining organization of food storage, meet sanitation and cleanliness standards.

·       Lead cleaning schedule for kitchen and storage areas.

·       Lead Line from cooking station.

Supervisory Responsibilities:

• Assign work to team members
• Train team members.
• Oversee food quality and consistency.
• Maintaining, caring for and preserving equipment.
• Ensure safety and sanitation.

                             Day to Day Operations:

§ Lead food prep and production.

§ Review that all stations have proper setup with standard of quality food.

§ Oversee cleanliness and proper organization of all stations and storage areas.

§ Ensure that all food has been properly rotated in all stations and storage areas.

§ Assist with catering needs.

§ Investigate any customer complaints in order to make sure issue does not reoccur.

§ Enforcing cleaning schedule.

§ Educate staff on specials and regular menu items.