Sous Chef

Overview : The Sous Chef plays a critical role in managing the daily operations of the restaurant kitchen, providing professional leadership and direction to kitchen personnel.

This position is responsible for ensuring that all recipes, food preparations, and dishes meet the restaurant's commitment to quality.

Responsibilities :

• Develop and maintain professional relationships with all employees through a positive and collaborative work effort.
• Delegate tasks to employees, providing guidance and support to improve their skills and performance.
• Manage kitchen operations on a shift-to-shift basis, ensuring smooth transitions and continuity in service.
• Manage kitchen operations on a shift-to-shift basis, ensuring smooth transitions and continuity in service.
• Expedite orders during service, ensuring timely and efficient delivery of dishes.
• Ensure all kitchen staff adhere to health and safety regulations, maintaining a safe and sanitary work environment.
• Oversee daily kitchen production activities including food preparation, and cooking ensuring efficiency and consistency.
• Organize direct kitchen workflows during production to ensure efficient production operations.
• Recipe and Formula adherence, ensure all production recipes are prepared according to the recipe and presentation standards.
• Quality assurance maintain high quality food preparation, taste, texture, and appearance and inventory oversite, monitor and manage inventory levels and pars.
• Place orders with suppliers.
• Train and develop production kitchen staff focusing on culinary skills, food safety, and teamwork.
• Maintain cleanliness and sanitation standards ensure proper use of equipment making sure the equipment is properly maintained and in good working order .

Experience / Skills :

• Proven experience as a Sous Chef or in a similar role in a high-volume kitchen.
• Strong leadership and management skills.
• Excellent culinary skills and knowledge of various cooking techniques.
• Familiarity with food safety and sanitation regulations.
• Ability to work well under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Attention to detail and a passion for creating high-quality dishes.
• Culinary degree or equivalent experience is preferred.
• Proficiency in using MarginEdge or similar inventory management systems.
• Able to stand for a 12-14 hour shift
11 days ago