Sous Chef (225-1017)

The Sous Chef is a vital position within the culinary team, serving as the second in command in the kitchen brigade. Reporting directly to the Head Chef, the Sous Chef is responsible for ensuring smooth kitchen operations, maintaining high standards of culinary excellence, and delivering exceptional cuisine to guests. The role requires a keen eye for detail, a passion for food, and exceptional organizational skills. The Sous Chef will collaborate with other chefs to develop menu offerings, manage kitchen staff, and ensure that all dishes are prepared to the highest standards of quality and hygiene. This position offers the opportunity to work in a fast-paced, dynamic environment, and plays a significant role in shaping the dining experience for customers.

Responsibilities

• Assist the Head Chef in planning and directing food preparation activities.
• Oversee kitchen staff to ensure timely and efficient meal preparation.
• Ensure all food is prepared to the highest quality and safety standards.
• Supervise kitchen operations in the absence of the Head Chef.
• Collaborate with the Head Chef to develop and refine menu items.
• Monitor inventory levels and assist in ordering and stock management.
• Train and mentor junior kitchen staff, fostering a productive work environment.
• Ensure kitchen equipment is maintained and report any malfunctioning equipment.
• Maintain cleanliness and organization of the kitchen according to health regulations.
• Coordinate with the front-of-house staff to ensure smooth dining service.
• Assist in managing food costs and minimizing waste through efficient management.
• Implement and manage quality assurance checks throughout food preparation.

Requirements

• Proven experience as a Sous Chef or in a similar culinary role.
• Extensive knowledge of food preparation techniques and safety practices.
• Strong leadership skills with the ability to manage kitchen staff effectively.
• Culinary degree or equivalent professional experience in food services.
• Excellent interpersonal skills to work collaboratively with team members.
• Ability to work in high-pressure environments and manage time efficiently.
• Proficiency in using kitchen equipment, including ovens, grills, and knives.