Sous Chef Job Description:

Supervises and coordinates activities of Cooks (hotel & rest.) and other workers engaged in preparing and cooking foodstuffs: Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of Executive Chef (hotel & rest.). In establishments not employing Executive Chef (hotel & rest.), may be designated Supervising Chef (hotel & rest.).