Sous-ChefFood Prep

Reports to the Head Chef and manages the kitchen staff.

• Supports the Line Cooks in all daytoday operational needs to deliver Eataly s business employee menu and guest service strategies
  
• Assists with employee hiring assignment payroll scheduling evaluations and terminations
  
• Supervises kitchen mise en place (preparation for service) of all stations
  
• Participates in menu planning and actively manages food production
  
• Trains and works with cooks and sous chefs on the hot line to ensure quality speed safety and health standards are consistently met
  
• Requisitions and apportions food items and utilizes food surpluses to control food costs
  
• Verifies that sanitation and nutrition practices are followed by all employees
  
• Informs front of house personnel of menu changes specials and shortages
  
• Documents investigates escalates and resolves employee or guest incidents
  
• Performs other duties as required or assigned