ROLE SUMMARY
The Sous Chef works alongside the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
Provides meal quality and consistency by following designated recipes. We are looking for an energetic professional who doesn’t mind wearing multiple hats.
Well organized, flexible and enjoy the challenges of working in a fast-paced environment. RESPONSIBILITIES :
- Leads kitchen team in chef's absence.
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
- Oversees and organizes kitchen stock and ingredients.
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
- Keeps cooking stations stocked, especially before and during prime operation hours.
- Hires and trains new kitchen employees to restaurant and kitchen standards.
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Supervises all food preparation and presentation to ensure quality and restaurant standards.
- Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
- Verifies that food storage units all meet standards and are consistently well-managed.
- Assists head chef with menu creation.
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
REQUIREMENTS :
- High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred.
- Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred.
- Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
- Must be 18+ years of age.
- Must be authorized to work in the United States.
- Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions.
- Must have experience calculating figures and amounts and performing mathematical functions to meet business needs.
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