Sous Chef

Job Summary

The sous chef job assists the head chef in managing kitchen operations, supervising staff, overseeing food preparation, and maintaining quality and safety standards.   Key responsibilities include training staff, managing inventory and supplies, ensuring equipment is in working order, and stepping in for the head chef when absent.   This role requires strong culinary, leadership, communication, and time management skills to ensure a smooth, efficient, and high-quality kitchen environment.

Key Responsibilities

• Oversee and direct kitchen staff, delegate tasks, and ensure smooth workflow and kitchen efficiency
• Prepare dishes, ensure food meets high standards for taste and presentation, and maintain consistency in cooking
• Train new employees and provide ongoing training to existing staff
• Enforce health and safety regulations, ensure the kitchen is clean and well-maintained, and monitor equipment.
• Act as the "under-chef" and support the head chef in daily operations, sometimes alternating with the head chef in managing the kitchen.

Required Skills