Supervises and coordinates activities of Cooks and other workers engages in preparing and cooking foodstuff by performing the following duties. Assumes all duties of the Executive Sous Chef in the chef¿s absence

Main Duties & Responsibilities

Establishes menu forecasts based on house counts or business forecast, previous experience, date, etc. Posts the menu forecast for all kitchen employees to view.
Ensures methods of cooking, garnishing and size portions are as prescribed.
Verified that quality standards, departmental rules, policies and procedures are maintained by kitchen employees.
May be required to prepare special diets according to specific guidelines.

Requirements

Degree from a post secondary culinary arts training program
Minimum of 3 years experience in culinary position in high volume restaurant/hotel
Food Handling certificate
Knowledge of food cost control
Experience working all kitchen stations
Proficient in Microsoft Office and Inventory software