Sous Chef 22F26

The Sous Chef position is a critical role within the culinary team, responsible for supporting the Head Chef in managing the kitchen's daily operations. The ideal candidate will have a passion for culinary arts and a deep understanding of food preparation, flavors, and presentation. The Sous Chef plays a vital role in menu creation, inventory, and ensuring food quality standards are met. This position requires strong leadership skills, the ability to work under pressure, and a commitment to excellence in all culinary endeavors. The Sous Chef must be able to inspire and train other kitchen staff, foster a positive work environment, and contribute to the overall success of the restaurant or catering service.

Responsibilities

• Assist the Head Chef in planning and directing food preparation tasks.
• Lead kitchen staff in the absence of the Head Chef during shifts.
• Ensure that all kitchen equipment and work areas are maintained properly.
• Collaborate with the Head Chef to develop new menu items creatively.
• Monitor daily inventory and make orders as necessary to maintain supplies.
• Train, supervise, and motivate kitchen staff to ensure efficient operation.
• Maintain high standards for food safety and sanitation practices at all times.
• Manage scheduling and organize the kitchen workflow efficiently for optimal productivity.
• Conduct tastings to ensure the quality and taste of dishes meet standards.
• Communicate effectively with front-of-house staff to ensure smooth service delivery.
• Assist in budgeting, pricing, and portion control to maximize profitability.
• Participate in food cost and waste management practices to minimize expenses.

Requirements

• Proven experience as a Sous Chef or similar role in a high-volume kitchen.
• Excellent knowledge of culinary techniques and practices in diverse cuisines.
• Ability to work in a fast-paced environment and maintain composure under pressure.
• Strong leadership abilities with a focus on team collaboration and development.
• Proficient in food safety and sanitation regulations and practices.
• Good organizational skills with attention to detail and consistency in preparation.
• Flexibility to work evenings, weekends, and holidays as required by the schedule.