Sous Chef

BASIC FUNCTION: The Sous Chef assists the Executive Chef in managing the kitchen operations, ensuring that all dishes are prepared to the restaurant's high standards. This role involves supervising kitchen staff, managing inventory, and ensuring that the kitchen meets all safety and cleanliness standards. The Sous Chef also steps in to lead the kitchen in the Executive Chef's absence.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Proven experience as a Sous Chef or similar role in a high-volume restaurant.
• Extensive knowledge of culinary techniques, food ingredients, and kitchen equipment.
• Ability to work in a fast-paced environment and handle pressure.
• Strong leadership and communication skills.
• Knowledge of restaurant food ordering and purchasing.
• Familiarity with food handling, safety, and sanitation regulations.
• Culinary school diploma or equivalent experience preferred.
• Strong organizational skills and attention to detail.

ESSENTIAL FUNCTIONS:

• Assist in the preparation and design of all food menus
• Ensure that the kitchen operates in a timely manner that meets our quality standards
• Prepare and present dishes according to the restaurant’s recipes and guidelines.
• Supervise and manage kitchen staff, including training cooks, and performance management.
• Delegate tasks to kitchen staff to ensure smooth operation.
• Provide guidance and support to cooks
• Oversee kitchen inventory and ensure proper stock levels.
• Monitor and manage food costs, waste, and portion control.
• Collaborate with suppliers to ensure the delivery of high-quality ingredients.
• Maintain consistency and quality in every dish served.
• Monitor and ensure that food safety and sanitation standards are met.
• Inspect raw and cooked food items to guarantee that the highest standards are met.
• Contribute to menu creation, including new dishes and weekly and daily menu specials
• Innovate and experiment with new cooking techniques and ingredients
• Lead the kitchen, ensuring smooth operations.
• Train and mentor kitchen staff to develop their skills and knowledge.
• Foster a positive and productive kitchen environment
• Ensure compliance with health and safety regulations and HACCP standards.
• Maintain cleanliness and organization of all kitchen areas.
• Ensure that all kitchen equipment is maintained and in proper working condition.

MARGINAL FUNCTIONS:

• Effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• Required to perform other tasks and duties as assigned.
• Scheduled hours may vary on business needs and may or may not include holidays, weekends, various shifts, overtime or reduced hours.
• Develop and maintain ongoing education programs for sanitation and safety.
• Complete daily checklists each day.

ENVIRONMENT: Indoors with artificial lighting, exposed to high heat temperatures and uneven surfaces. Occasionally exposed to slippery surfaces, loud noises and cold cooler/freezer temperatures.

We are an Equal Opportunity Employer