Sous Chef

Sous Chef

The Sous Chef assists in overseeing food preparation and kitchen operations during on-site audit engagements, ensuring the quality, presentation, and timely delivery of meals. This role supervises kitchen staff, supports menu execution, and maintains high standards of food safety and cleanliness.

Key Responsibilities:

• Assist the Head Chef in managing daily kitchen operations and meal preparations
• Supervise and support kitchen staff, ensuring tasks are completed efficiently and according to standards
• Prepare and cook food items in accordance with health and safety regulations
• Monitor food quality, presentation, and portion control to meet guest expectations
• Maintain inventory and communicate ingredient needs to the Head Chef or procurement team
• Ensure the kitchen environment remains clean, organized, and fully compliant with sanitation standards
• Assist with training new kitchen staff on kitchen procedures, safety protocols, and proper food handling techniques
• Oversee kitchen operations during the absence of the Head Chef, ensuring smooth workflow and high service quality
• Coordinate with the restaurant and hospitality team to ensure timely delivery of meals and accommodations for dietary needs

Qualifications:

• Proven experience as a Sous Chef or in a similar culinary leadership role
• Strong knowledge of culinary techniques, kitchen operations, and food safety standards
• Excellent organizational and leadership skills
• Ability to manage kitchen staff and ensure smooth operations under pressure
• Ability to work with diverse dietary restrictions and preferences
• Strong communication skills to collaborate with kitchen and service staff
• Physical ability to stand for long periods and work in a fast-paced kitchen environment (with or without accommodations)
• Flexibility to adapt to different kitchen setups and audit schedules
• Culinary degree or equivalent experience preferred but not required