1. Create an Organization Chart for your food service business.
Create and complete an organizational chart based on the concept of your groups
Restaurant Project. To successfully complete this part of the assignment the student should
presented the information in a chart form, review examples in week 6 for reference, and
use the assignment template provided.
The template can be and should be manipulated to represent the student’s company
structure.
The student should provide and think about the following:
• The structure of the company: who is the boss and what the hierarchy of the
employees?
• What job positions does the company need to operate?
• How many employees are needed to fill these job positions, in the kitchen, in order
to complete the menu effectively?
• Are there any job positions that are needed but not part of the kitchen staff?
2. Create a job description for the position of Sous Chef in your food service business.
To successfully complete this part of the assignment the student should follow the Job
Description Guidelines and Overview for template document, use the assignment template
provided, and review the content in week 6
The student should think about the following to complete the job description:
• What are the main roles of a sous chef?
• How should the sous chef act in a manager setting?
• What type of experience should the sous chef have before accepting a position
as a sous chef?
