Sous Chef (225-726)

A Sous Chef plays a vital role in the culinary team, acting as the second-in-command in the kitchen. This dynamic position involves assisting the Head Chef in managing the kitchen operations, ensuring the preparation of high-quality dishes, and maintaining the highest food safety standards. The Sous Chef takes charge in the Head Chef's absence, coordinates the kitchen staff, and ensures seamless service. With a keen eye for detail and a passion for culinary arts, the Sous Chef also contributes to menu planning, ingredient sourcing, and cost control. This position is perfect for a culinary professional looking to refine their leadership skills and advance in their career while working in a fast-paced and rewarding environment.

Responsibilities

• Assist the Head Chef in managing all culinary aspects in the kitchen.
• Ensure the food is prepared and presented according to the restaurant's standards.
• Supervise and provide guidance to junior kitchen staff during shifts.
• Assist in creating and updating a diverse, seasonal menu offering.
• Oversee food preparation processes and ensure compliance with health regulations.
• Coordinate with kitchen staff to ensure seamless execution of meal service.
• Monitor inventory levels and order supplies and ingredients when needed.
• Maintain a clean and organized kitchen to ensure safety and hygiene standards.
• Train new staff members on kitchen procedures and culinary techniques.
• Work with the Head Chef to control costs by managing food waste and optimizing resources.
• Participate in taste tests to ensure the quality and consistency of dishes.
• Step in as acting Head Chef during any absences or off days.

Requirements

• Proven experience as a Sous Chef or similar role in a busy kitchen.
• Culinary degree or certification from a recognized culinary school preferred.
• Exceptional understanding of various cooking methods and culinary techniques.
• Strong leadership skills and ability to manage kitchen staff effectively.
• Excellent time management and organizational skills in high-pressure environments.
• Knowledge of food safety practices and national health standards required.
• Flexibility to work various shifts, including weekends and holidays when needed.