Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen.
He / she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice.
The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities :
- Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
- Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision
- Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
- Handle volume and stress with poise and finesse
- Organize and manage the expo process in the kitchen
- Uphold the standard of high-quality food above all else
- Understand that simple, rustic, authentic food takes as much if not more talent as dainty colors pooled in the middle of a big with plate
Skills :
- Share the passion for food, wine and the guest experience
- Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
- Excellent time manageability skills
- Active listening and learning skills
- Ability to teach techniques and strategies to those under you
- Basic computer skills for menu building
Working Conditions
- Be able to withstand the pressure and strain of working in close quarters
- Hours may vary if Chef must fill in for his / her colleagues or if emergencies arise
- Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
- Work with hot, cold, and hazardous equipment
Education / Experience :
1-3 years of high volume kitchen experience as a Sous Chef or Kitchen Manager
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