Sous Chef and Chef de Partie for 7J7 Naples

Sous Chef Job Description

• Checking and or creating kitchen staff schedule, daily management of schedule, proper reporting of schedule. Communicating with Executive Chef
• Opening the kitchen:
• Turning on equipment
• Opening and unwrapping all coolers
• Checking cooler temperatures to ensure proper temperatures
• Ensuring quality of food in all coolers and freezer
• Setting triple sink
• Receive and properly store all food, proper storage of shell fish tags
• Compare the preparation list to each station to ensure accuracy
• Butcher fish and shell fish
• Butcher fabricated cuts of meat
• Assist in completion of the prep list.
• Assist in invoice data entry
• Assist in “family meal”; prep, execution, cleaning.
• Communicate with each chef de partie individually about station prep needs, menu changes, needs or any other needs of communication. Setting the expectation, standard, and example of sanitation.
• Following up and assisting, coaching, mentoring, where needed with all staff
• Complete prep sheet check, once complete and all items accurate, allow morning/prep staff to clock out
• Complete line check, using check list, count and taste all food items
• Communicate with Kitchen staff as a whole. Conduct “line-up” with kitchen staff and wait staff, using daily staff line up check sheet.
• Work a station or stations during service, assist chef de parties.
• Cooking, plating, cleaning, and ensuring chef de parties are doing the same at the standard expected by the Executive Chef.
• After service, using a “P-mix print out”, complete protein count sheet, report to Executive Chef.
• Place orders for: produce, fish, meat, specialty; confirm with Executive Chef.
• Assist in closing the kitchen, scrubbing coolers, walls, cooking equipment, floors, sinks, dishmachines, prep equipment, and anything else instructed to clean.
• When the kitchen is clean, perform a final closing walkthrough, when all items are correct according to the closing checklist, allow staff to clock out and go home.
• Complete service notes.
• Check the schedule for the following day and week, and communicate with the Executive Chef of any concerns.
• Job duties are not limited to but include following objectives, and are subject to change.

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Pay: $25.66 - $30.90 per hour

Work Location: In person