Sous Chef
Formento's
Job Description
-Responsible for maintaining all menus and recipes used in the restaurant. -Responsible for the preparation, presentation, execution, production, and service of these menu items. -Responsible for maintenance of food cost, variable labor cost, and BOH supply costs along with all related budgets as assigned by Chef, as well as all related systems.
-Act as “acting chef” of the kitchen in the Chef’s absence with all the responsibility that comes with it. Also hires, disciplines, and develops all kitchen staff. -Oversees upkeep of all systems, inventory, and sanitation practices per the City of Chicago Health Department. -Responsible for the overseeing of and training of all BOH staff.
More detail about Formento's part of B. Hospitality Co., please visit https://culinaryagents.com/entities/18999-Formento%2527s