[**[Sous Chef:

　　[[Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.[[The Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff.[[Due to the nature of our business, this position is required us to work weekends and holidays.

　　[[The day-to-day responsibilities include but are not limited to:[[General Duties and Responsibilities:]{aptos=""}]{new="" roman="" times=""}]{aptos=""}]{new="" roman="" times=""}]{aptos=""}]{new="" roman="" times=""}]{aptos=""}]{new="" roman="" times=""}]{aptos=""}]{new="" roman="" times=""}]{aptos=""}**]{new="" roman="" times=""}

　　Ensures all food entering the restaurant, received from purveyors, meets corporate specifications and health standards.

　　Ensures all food is prepared to corporate specifications in presentation and recipe.

　　Initiates periodic quality checks for all products, i.e., temperature checks.

　　Works with Chef regarding orders and all food products to par levels.

　　Maintains the proper rotation of food to ensure quality and freshness.

　　Monitors weekly sales and adjusts prep production levels.

　　Performs daily line checks with front-of-the-house managers

　　Maintains and ensures that all food is prepared within acceptable kitchen times.

　　Ensures that all stations are properly stocked and set up.

　　Conducts periodic kitchen walk-throughs to ensure the quality of food meets corporate specifications.

　　Ensures restaurant and Health Department sanitation requirements are always maintained.

　　Ensures all kitchen equipment and working conditions are well maintained.

　　Practices prevention maintenance by providing daily, weekly, and monthly cleaning schedules.

　　Conducts periodic kitchen walk-throughs to ensure cleanliness standards.

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