Sous Chef

Overview

The Sous Chef ensures that all dishes leaving the kitchen meet high standards of quality, consistency, presentation, taste, and cost-effectiveness.

This role involves training kitchen staff, upholding corporate quality standards, and enforcing food specifications, portion control, recipes, and sanitation practices.

Additionally, the Sous Chef is responsible for managing kitchen operations, controlling food and labor costs, and maximizing guest satisfaction, all while maintaining exceptional hygiene and safety standards

Responsibilities

• Collaborate with the front-of-house team to ensure seamless service and address special requests or dietary needs.
• Keep the Executive Chef informed of kitchen-related issues and participate in operational planning and strategy.
• Ensure all food leaving the kitchen meets the restaurant’s standards for taste, presentation, and portion size, conducting regular taste tests and quality checks.
• Address food quality issues promptly and efficiently, maintaining compliance with health, safety, and sanitation regulations.
• Maintain a clean and organized kitchen, conducting regular inspections to ensure equipment is functioning safely.
• Train and mentor kitchen staff on food handling, safety practices, and preparation standards.
• Manage inventory, including ordering, receiving, stocking supplies, and monitoring food costs and waste for improved efficiency.
• Oversee daily kitchen operations, including food preparation, sanitation, and food production areas.
• Ensure proper portion control, consistency, and adherence to recipes.
• Work with F&B managers to address any issues and ensure effective communication.
• Oversee food purchasing, ensuring quality, price, and proper ordering.
• Prepare daily food production sheets and oversee the preparation and cutting of meat, poultry, and seafood.
• Supervise all aspects of food production, including hot food, cold food, and bakery items.

Qualifications

Qualifications :

• Culinary degree or equivalent experience in a professional kitchen.
• 3+ years of experience as a Sous Chef or in a similar role.
• Strong leadership and team management skills.
• Expertise in food preparation, cooking techniques, and kitchen operations.
• Excellent time management and organizational skills.
• Knowledge of health and safety regulations and kitchen safety practices.
• Creativity and passion for culinary arts.
• Ability to work in a fast-paced environment and handle pressure.
• Strong communication and interpersonal skills.

Physical Requirements :

• Ability to stand for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a hot, fast-paced environment.
• Long hours sometimes req
30+ days ago