Under the supervision of the Head Cook, the Sous Chef assumes the following responsibilities: Administrative Follow-up and Documentation - Monitor inventory, orders, and purchases of food, sanitary supplies, and related items. - Minimize waste by maximizing the use and timely conversion of surplus items. - Complete self-evaluations at the end of each period. Staff Management - With the Head Cook, support kitchen staff within a healthy and respectful work environment. - Provide regular task ...
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