Sous Chef

Job Title: Sous Chef

Reports to: Executive Chef/General Manager

Supervises: Line Cooks, Prep Cooks, Dishwashers

Job Summary

Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production

for all food outlets, banquet events and other functions at The Avery. Supervise food production

personnel, assist with food production tasks as needed and assure that quality and cost standards are

consistently attained.

Essential Duties and Responsibilities

- Manages kitchen staff on behalf of Executive Chef by recruiting, orienting,

training, assigning, and supervising production in accordance with The Avery's policies and

applicable laws

- Prepares or directly supervises kitchen staff responsible for the daily preparation of soups,

sauces and specials to ensure that methods of cooking, garnishing and portion sizing are as

prescribed by The Avery's standard recipes

- Estimates purchasing needs, using readily available and seasonal ingredients, purchasing

through approved suppliers, setting standards for quality and quantity, minimizing waste using

prep sheets, proper recipes and properly trained staff

- Follows approved preparation procedures and presentation standards

- Manages and assists kitchen staff in producing the food for all banquets, catered events and

dining areas

- Assists Executive Chef in coordinating and creating special food items as assigned

- Maintains a clean and safe environment by implementing federal, state and local sanitation and

safety requirements, instructing staff in the proper use of kitchen equipment and utensils,

ensuring clean and orderly refrigerators and kitchen area, working with dishwashers on daily

cleaning and safety issues

- Assures smooth running of operations by assisting Executive Chef with daily

product inventory, purchasing and receiving

- Must be familiar with and have worked with all common kitchen equipment

- Awareness of occupational hazards and safety precautions; skilled in following safety practices

and recognizing hazards

- Knowledge of food handling and preparation principles and procedures for all foods produced

and served at The Avery

- Ability to effectively supervise all kitchen food production employees in absence of Executive

Chef

- Assists the Executive Chef with monthly inventories, pricing, cost controls,

requisitioning and issuing for food production

- Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment

- Codes all invoices to the proper account and sends signed copies to Accounting for payment

- Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays,

etc.)

- Consults with dining service staff during daily line ups

- Assists in maintaining security of kitchen including equipment and food and supply inventories

- Assists in food procurement, delivery, storage and issuing of food items

Additional Responsibilities

- Assists Executive Chef in receiving and stocking product

- May be required to fill in as Banquet Chef, Line Cook, Dishwasher, and Expediter as needed

- Remains aware of all events, large parties, and reservations that may affect the food and

beverage operations

- Maintains knowledge of local competition and industry trends

- Implements and supports all Avery initiatives and programs as requested by management

- Other duties may be assigned by management