Sous Chef

General Duties & Responsibilities:
• Oversee and participate in daily prep. Keep all items consistent and oversee quality control. Properly store and maintain all walk-ins and storage areas.
• Responsible for leading and directing the kitchen staff in delivering appetizing, consistent, attractive meals prepared in a pleasant, sanitary, and efficient manner. Working in a very high paced environment.
• Hold staff responsible for their job performance. Including write-ups and keeping track of incidents in their Employee Files when needed.
• Assist overseeing food cost to budgetary requirements. Place food and supply orders as needed. Receive product, verify invoices and ensure freshness of products.
• Maintain recipe documents and staff training manuals to ensure standards are always met. Ensure all employees have been trained properly and are performing to Nitehawk standards, health code standards. Maintain kitchen cleanliness and safety.
• Apply safety guidelines to kitchen. Ensure proper use and maintenance of all kitchen equipment.
• Has a high level of communication via emails and in-person throughout the week with all Nitehawk departments.
• Lead by example and give direction. Ensure staff is motivated and engaged during service and throughout the shift. Continue to train and build the skills of staff members. Maintain high professional standards while creating a friendly work environment for all our staff.
• Responsible for assisting with the creation of menus as well as planning the presentation details for dishes. This includes coming up with new items for seasonal menus, special events, and movie-inspired cinema specials.
• Maintain a professional and hard working kitchen environment while letting people express their own individual personalities.
• Perform additional responsibilities as requested, including responding to any urgent correspondence while away from the office if necessary. Ensure ideal guest experiences at the cinema..
-Report directly to and support Executive Chef and Executive Sous Chef
-Manage subordinates: Line Cooks, All Porters and Prep Cooks.

General Duties & Responsibilities:
• Oversee and participate in daily prep. Keep all items consistent and oversee quality control. Properly store and maintain all walk-ins and storage areas.
• Responsible for leading and directing the kitchen staff in delivering appetizing, consistent, attractive meals prepared in a pleasant, sanitary, and efficient manner. Working in a very high paced environment.
• Hold staff responsible for their job performance. Including write-ups and keeping track of incidents in their Employee Files when needed.
• Assist overseeing food cost to budgetary requirements. Place food and supply orders as needed. Receive product, verify invoices and ensure freshness of products.
• Maintain recipe documents and staff training manuals to ensure standards are always met. Ensure all employees have been trained properly and are performing to Nitehawk standards, health code standards. Maintain kitchen cleanliness and safety.
• Apply safety guidelines to kitchen. Ensure proper use and maintenance of all kitchen equipment.
• Has a high level of communication via emails and in-person throughout the week with all Nitehawk departments.
• Lead by example and give direction. Ensure staff is motivated and engaged during service and throughout the shift. Continue to train and build the skills of staff members. Maintain high professional standards while creating a friendly work environment for all our staff.
• Responsible for assisting with the creation of menus as well as planning the presentation details for dishes. This includes coming up with new items for seasonal menus, special events, and movie-inspired cinema specials.
• Maintain a professional and hard working kitchen environment while letting people express their own individual personalities.
• Perform additional responsibilities as requested, including responding to any urgent correspondence while away from the office if necessary. Ensure ideal guest experiences at the cinema..
-Report directly to and support Executive Chef and Executive Sous Chef
-Manage subordinates: Line Cooks, All Porters and Prep Cooks.