Sous Chef (225-830)

A Sous Chef plays a vital role in the kitchen hierarchy, serving as the second-in-command to the head chef. This dynamic position requires a culinary professional who is both skilled in the nuances of cooking and adept at leading kitchen staff. The Sous Chef is often responsible for overseeing the daily operations of the kitchen, ensuring that food quality standards are met and that culinary creativity flourishes under tight deadlines. They act as the key point of communication between the kitchen staff and the head chef, all while maintaining a safe and sanitary work environment. Additionally, the Sous Chef contributes to menu development, rounds out team training, and ensures that operational efficiencies are met. With a clear focus on enhancing the dining experience, the Sous Chef works diligently to foster a collaborative work environment and uphold the standards of excellence in food preparation and presentation.

Responsibilities

• Assist the Head Chef in developing menus, recipes, and food presentations.
• Oversee daily kitchen operations and ensure food quality standards are met.
• Manage and coordinate kitchen staff to maintain efficient workflow.
• Train and mentor junior chefs and kitchen assistants for skill enhancement.
• Monitor inventory levels and order stock to manage kitchen supplies effectively.
• Maintain a safe and clean kitchen environment in compliance with health regulations.
• Collaborate with the Head Chef in planning and directing food preparation.
• Ensure that food items are prepared to meet both guest and company standards.
• Deal with guest complaints concerning food quality and presentation promptly.
• Support cost control procedures by reducing food waste and shrinkage.
• Stay updated on culinary trends to introduce new dishes and techniques.
• Plan and execute special events, catering services, and large scale dining operations.

Requirements

• Proven experience as a Sous Chef or in a similar culinary role.
• Culinary degree or equivalent professional certification is required.
• Strong knowledge of food preparation techniques and kitchen equipment.
• Exceptional leadership and organizational skills to manage kitchen staff.
• Ability to work under pressure in a fast-paced culinary environment.
• Excellent communication skills for effective team coordination and interaction.
• Familiarity with food safety regulations and kitchen hygiene practices.
• Experience in budget management and inventory control is preferred.