Sub-Chefe Jãonior

Mission: Exhibits culinary talents by personally performing tasks while developing the staff and managing all food related functions.Assists the Sous Chef on the daily management of the team and Outlets.Works to continually improve guest and employee satisfaction while maintaining the operating budget.
Supervises all kitchen areas to ensure a consistent, high quality product is produced.
Responsible for guiding and developing staff including direct reports.
Must ensure sanitation and food standards are achieved.Job Description:Supervise and coordinate activities of cooks and workers.Follow standards of how food should be presented.Ensure proper portion, arrangement, and food garnish to be served.Monitor the quantity of food that is prepared.Monitor stock of kitchen supplies and food.Maintain kitchen logs for food safety program and food products.Ensure the quality of the food items and notify manager if a product does not meet specifications.Assist management in training, counseling, disciplining, and motivating and coaching employees.Follow all company and safety and security policies and procedures.Report maintenance needs, accidents, injuries, and unsafe work conditions to#J-18808-Ljbffr