Sous Chef
Current
Ensures all food is prepared fresh and is of the highest quality, strictly adheres to all recipes, methods and instructions from supervisor, maintains an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for station, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA standards for station