PM Sous Responsibilities & Expectations
- High level of communication between Chef, Managers, and cooks.
- Engage in sharing of Culinary Knowledge, both for food as well as training
- Provide a positive mindset and navigate the staff through successful services via expediting
- Assist in training, supervising, developing, counselling, and disciplining staff.
- Hold Team Members accountable and maintain high standards.
- Assist and guide: Continuously train and develop great culinary skils in all team members.
- Monitor and Manage daily and weekly labor; ability to phase when service demands.
- Delegate projects to staff and ensure all cleaning and prep tasks are accomplished and
above satisfaction.
- Communicate business needs to team members; communicate 86 items with FOH MOD
and Chef.
- Monitoring and being primarily responsible for closes at least 5 times a week; helping to
ensure and monitor all equipment and/or overnight prep is in order before the restaurant is
vacant of all people
- Ensure all team members are handling and storing food properly.
- Ensure all weekly and daily cleaning tasks have been assigned, executed and checked out.
- Maintain and monitor the organization of all storage areas (dry storage upstairs and
downstairs, main walk in cooler, line organization). Purge expired food.
- Basic food checks for spoilage and waste.
- Maintain and monitor the cleanliness of kitchen equipment; Reporting all defective
equipment directly to Chef
- Maintain a clean and safe working environment.
- Assist with ordering as needed: keeping products stocked and replenished, and
appropriately rotated
- Assist with writing recipes and amend recipe books/ keep recipe books up-to-date as
needed
- Assist in daily and weekly prep/production as needed
- Assist in maintaining and monitoring par levels of prep, helping cooks to coordinate and
write accurate and complete prep lists for the respective stations; assisting in writing and
forming bulk prep lists for the morning prep team
- Attend Kitchen and restaurant management meetings where necessary
- Ensure the line is set for service; organized and stocked for success, including utensils,
tools and equipment are all turned on and ready for service.
- Assist and cook for services as needed. Filling in on stations when down a team member.