Executive Sous Chef

Edgartown, MA

Post Date: 02/02/2018 Job ID: JN -022018-20660 Industry: Hotel & Restaurant Pay Rate: $50,000 - $55,000
Paid weekly

Teaching staff how to run a station. Mastering the station will give you the confidence to properly teach and guide other cooks. The most important things to master in the station, and later teach our cooks, are:
  • Culinary Organization this means all the mise en place have to be properly located for speed and efficiency, as well as backing up all product in case of running out. Efficiency is key to learn and teach since it is the skill that will save the line at busy times.
  • Temperature Control knowing to properly cook, meats, poultry, etc. To correct temperatures is vital to keeping the fast pace. It is imperative that everyone working the stations, master the proper temperatures.
  • Sanitation cross-contamination, proper cleanliness, proper storage of foods and standard sanitation procedures are very important to teach and follow. Everyone must be aware!
  • Quality Control from the receiving of product, until the plate is on the window, it is everyone s responsibility to properly check our product and identify a problem as needed. If ever in doubt, ask the Executive Chef.
  • Recipes the process of following recipes has to be done diligently. Our recipes are created to be followed, step by step. Taste, Taste, Taste, Taste! Every recipe has to be tasted by the cook, and the supervising Sous Chef always before it goes into storage. Management approval will minimize later problems.
Responsible to check all product before service starts.
  • DAILY LINE CHECK the daily line check has to be done, EVERYDAY TWICE A DAY! Everyone needs to taste things before we go into service so there are no mistakes to be solved after we open our doors. This will eliminate any issues involved with the consistency of the product.
  • Butchering most of our product is butchered in-house by SOUS CHEFS
  • Train our lead cooks how to cut all meat and fish to the standards we have set. He/she will learn how to cut and keep track of all the protein in his/her station.
  • Temperature Logs we are required to properly keep temperature logs of all cooling equipment. As managers, we have to fill these logs and keep track of them in an organized matter, so if the records need to be reached then they are easily accessible.
  • Daily Specials The executive chef will run daily specials throughout the season. It is very important to closely work with the executive chef on a daily basis to properly execute the daily specials and keep track of counts.
Labor Control as a LEADER you need to keep track of all employees in the building and make sure they are clocked-in to our system correctly.
  • Check-in/ out every employee must hand a check-in/out slip to the manager on duty, and it has to be compared to the schedule posted on the board.
  • Time fixing it is the SOUS CHEF OR MANAGER on duty to make sure that all employees are correctly clocked in and if a mistake has occurred then it has to be fixed, but with the lead guy s help we can minimize issues.
  • Timesheet report - the time sheet report has to be filed every day per shift and addressed with the executive chef in order to keep track of all our employees.
Evaluation - proper evaluation of our staff has to be done bi-weekly and under the supervision of the executive chef. Problems can be identified, and issues can be addressed at the bi-weekly meeting.

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