Sous Chef (225-906)

A Sous Chef is an integral part of the kitchen team, serving as the right-hand person to the Head Chef. This position demands culinary expertise, leadership skills, and a passion for preparing delectable dishes. The Sous Chef is responsible for ensuring that all meals are prepared to the highest standards and assists in managing day-to-day kitchen operations. They must be able to work in a fast-paced environment, handle high-pressure situations with ease, and possess excellent problem-solving abilities. Additionally, the Sous Chef must be adept at training and supervising kitchen staff, maintaining kitchen cleanliness, and adhering to food safety protocols. This role is perfect for someone with a culinary certification or significant hands-on experience in a professional kitchen setting who is aiming to advance their culinary career.

Responsibilities

• Assist the Head Chef in daily kitchen operations and meal preparation.
• Supervise and manage kitchen staff to ensure smooth workflow and productivity.
• Develop new recipes and contribute ideas to the menu planning process.
• Ensure all dishes are prepared and presented according to the highest standards.
• Maintain a clean, organized, and sanitized kitchen environment at all times.
• Order and appropriately store kitchen supplies to maintain inventory levels.
• Implement and monitor food safety and sanitation regulations consistently.
• Train, mentor, and evaluate junior kitchen staff to foster professional growth.
• Handle emergency situations in the kitchen with calm and effective solutions.
• Collaborate with the Head Chef to plan and execute special events and menus.
• Monitor and control food costs to maximize the kitchen’s financial performance.
• Ensure all kitchen equipment is properly maintained and functioning optimally.

Requirements

• Proven experience as a Sous Chef in a professional kitchen environment.
• Culinary degree or equivalent experience in the culinary arts field.
• Strong understanding and practice of food safety and sanitation standards.
• Exceptional leadership and organizational skills for effective team management.
• Ability to work under pressure and manage multiple tasks efficiently.
• Excellent knowledge of various cooking methods, ingredients, and kitchen equipment.
• Creative problem-solving abilities and a strong attention to detail in all tasks.