Job Title To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets. Responsibilities Support restaurant chef/sous chef and supervisor. Help to train staff. Control quality and consistency of all food served. Insure station is set for service 15 minutes prior to service. Insure all food supplies necessary for service are in appropriate supply on a timely basis. Assist in controlling food cost. Required to learn all menu items produced by assigned station. Refrigeration and serving of cold food. Production of orders. Help to make sure of product availability for all outlets items. Directs proper sanitation of all kitchen facilities and equipment. Keep kitchen clean and organize every day by any business. Ensure staff follows Ecosure rules and procedures. Ensures that all kitchen equipment is in good working order. Help to direct or report proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Be on hands on control over daily food production. Monitors safety in the kitchen. Ensure food quality and consistency. Knows hotel and kitchen expectations and the proper guidelines. Help to checks and controls prep and inventory lists for kitchen staff. Help to check quality and consistency. Qualifications Must be able to work a flexible schedule to include AM/PM shifts, holidays, and weekends. Required to have at least 6 12 months culinary experience in a hotel food and beverage environment. Must be Serve Safe Food Handlers Certified.