Sous Chef at Pistachio Associates

Duties and Responsibilities

• Manage kitchen staff, including providing necessary direction and training
• Schedule employees to ensure that the kitchen is adequately staffed at all necessary times
• Assist with the preparation of food menus
• Make sure that all plates that leave the kitchen meet taste and design standards
• Ensure that the kitchen operates efficiently and professionally
• Maintain kitchen inventory and order supplies
• Confirm compliance with all sanitation and health and safety standards
• Fill in for the executive chef when necessary
• Train the kitchen staff
• Inspect the kitchen for health and safety violations
• Check the quality of the line cooks’ work
• Communicate with the front-of-house staff
• Cook dishes yourself during rushes
• In charge of Kitchen Porters
• Takes care of Butcher section and requisitions.