Sous Chef (225-628)

The role of a Sous Chef is pivotal in any restaurant or culinary establishment, serving as the chief assistant to the Executive Chef. As a Sous Chef, you will be responsible for overseeing the kitchen's day-to-day operations, ensuring that all culinary activities and preparations are executed efficiently and meet high standards of quality. With a deep understanding of food preparation and kitchen operations, a Sous Chef is instrumental in maintaining and enhancing the culinary reputation of the establishment. This position requires strong leadership abilities to manage and inspire kitchen staff, creative skills to assist in menu planning, and technical expertise to maintain food safety and sanitation procedures. A dedicated Sous Chef will exhibit unparalleled passion for cooking, a keen eye for detail, and the capability to manage multiple projects in a high-pressure environment. Ultimately, the role is about ensuring the seamless operation of the kitchen while upholding our commitment to quality and creativity in every dish served to guests.

Responsibilities

• Assist the Executive Chef in creating and implementing innovative menu items.
• Supervise and coordinate activities of chefs, cooks, and other kitchen staff.
• Monitor kitchen operations to ensure compliance with health and safety standards.
• Help manage inventory and order supplies to maintain stock levels efficiently.
• Train and mentor kitchen staff to develop their culinary skills and techniques.
• Act as a quality control manager to taste and analyze food for presentation.
• Ensure kitchen equipment operates properly and arrange for repairs as necessary.
• Maintain a clean and organized kitchen environment conducive to food safety.
• Coordinate and oversee special events and private dining experiences as needed.
• Develop recipes and suggest adjustments for seasonal and special menus.
• Collaborate with front-of-house staff to address customer's dietary needs and requests.
• Assist in financial management by reducing food waste and optimizing resource use.

Requirements

• Proven experience as a Sous Chef or an equivalent role in a kitchen.
• Exceptional culinary skills with strong attention to detail in food preparation.
• Solid understanding of various cooking methods, ingredients, and kitchen processes.
• Excellent organizational and leadership abilities to manage kitchen operations.
• Effective communication skills to work harmoniously with all kitchen staff.
• Familiarity with sanitation regulations and commitment to food safety standards.
• Ability to work in a fast-paced environment and handle pressure effectively.