Sous Chef
- Lead daily kitchen operations in partnership with the Executive Chef.
- Execute all recipes with consistency and precision.
- Ensure every dish meets Chez Poulet's standards for flavor, temperature, presentation, and speed.
- Taste and evaluate food throughout every service.
- Lead services when the Executive Chef is absent.
- Supervise and coach line cooks and prep cooks.
- Train new employees on recipes, systems, and kitchen expectations.
- Lead by example through professionalism, urgency, and teamwork.
- Hold team members accountable while fostering a positive work environment.
- Oversee daily prep production and station organization.
- Create prep lists and production schedules.
- Ensure all stations are stocked and service-ready.
- Assist with scheduling based on business needs.
- Troubleshoot operational issues during service.
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