Sous Chef

Job Description Job Description

Job Summary

The Head Chef is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, consistency, and food safety. The Head Chef leads, trains, and motivates the kitchen team while managing food costs, inventory, menu development, and kitchen operations to ensure an efficient and profitable food service operation.

We are hiring for our location in Potsdam, NY.

Key Responsibilities

1. Kitchen Management

• Oversee all daily kitchen operations and food preparation.
• Ensure all dishes are prepared and presented to company standards.
• Maintain consistency in food quality, taste, portion sizes, and presentation.
• Organize kitchen workflow and ensure timely service.
• Develop and maintain menus, recipes, and seasonal specials.
• Ensure proper use, cleaning, and maintenance of kitchen equipment.

2. Staff Leadership & Training

• Recruit, train, supervise, and motivate kitchen employees.
• Create staff schedules and manage kitchen labor requirements.
• Delegate responsibilities and monitor staff performance.
• Conduct regular training on cooking techniques, food safety, and kitchen procedures.
• Maintain a professional, respectful, and positive working environment.

3. Food Cost & Inventory Control

• Manage food purchasing and supplier relationships.
• Monitor food costs, portion control, and waste.
• Conduct regular inventory checks and maintain appropriate stock levels.
• Ensure proper storage and rotation of food products.
• Monitor kitchen expenses and work within established budgets.

4. Health, Safety & Sanitation

• Ensure compliance with all food safety and sanitation regulations.
• Maintain cleanliness and organization throughout the kitchen.
• Monitor food temperatures, labeling, storage, and expiration dates.
• Ensure staff follow proper hygiene and food-handling procedures.
• Maintain cleaning schedules and health inspection standards.

5. Quality Control & Customer Satisfaction

• Monitor food quality before dishes leave the kitchen.
• Respond to customer feedback and food-related complaints.
• Work closely with management and front-of-house staff.
• Introduce new dishes and improve existing menu offerings.
• Maintain high standards during busy service periods.

Qualifications & Requirements

• Minimum 3-5 years of professional kitchen experience.
• Previous experience as a Head Chef, Executive Chef, or Sous Chef.
• Culinary training or equivalent professional experience preferred.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation and cooking techniques.
• Knowledge of food safety, sanitation, and HACCP procedures.
• Experience with food costing, inventory, and ordering.
• Ability to work under pressure in a fast-paced environment.
• Strong communication, organization, and problem-solving skills.

Key Performance Indicators (KPIs)

The Head Chef will be evaluated based on:

• Food quality and consistency.
• Food cost percentage and budget control.
• Kitchen labor cost management.
• Food waste reduction.
• Customer satisfaction and feedback.
• Kitchen cleanliness and food safety compliance.
• Staff training, retention, and performance.
• Timeliness and efficiency of kitchen service.

Personal Attributes

• Strong leadership and decision-making abilities.
• Passion for food and culinary excellence.
• Creativity and attention to detail.
• Reliable, organized, and accountable.
• Professional attitude and strong work ethic.
• Ability to motivate and develop a kitchen team.

Overall Expectation

The Head Chef is expected to take full responsibility for the kitchen, lead by example, maintain excellent food and service standards, control operational costs, and ensure the kitchen operates efficiently and profitably while delivering an outstanding dining experience.