Sous Chef - (New York, NY)

Entry level management positionOversees the food production employees in the preparation of menu items. Ensures that all food products are of the highest quality and are ready to serve in a timely manner. Responsible for production, holding and storage.Maintains Kitchen staffing levels so as to provide for optimal performance of all dutiesRepresents Sous Chef in his/her absenceAdministers and ensures adherence to departmental guidelines, policies and proceduresResponsible for smooth, efficient, cost effective operation of food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirementsMight Supervise kitchen opening and closing operationsSupervises food handlers in the preparation and production of all hot and cold food itemsOversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides