Sous Chef

Job Description

Job Description

Description:

The Old gilman Grill Sous Chef will act as the operational backbone of the kitchen, managing daily staff, overseeing food quality, and stepping in to cook or cover stations when necessary.

• Team Management: Supervises line cooks and prep staff, manages shift schedules, delegates prep tasks, and ensures the kitchen runs smoothly.
• Quality Control: Taste-tests and inspects dishes to guarantee they meet the restaurant's standards for taste, presentation, and consistency.
• Operational Management: Tracks inventory, rotates supplies, places food orders, and manages food costs to reduce waste.
• Cuisine Design : Creates Dishes that are both flavorful and outstanding in appearance
• Hands-On Cooking: Works directly on the line during busy services, helps prep ingredients, and jumps into any station if a cook is absent

• Experience: 2 to 5 years of formal culinary experience or food service management
• Education: High school diploma or GED, prefer an associate's or bachelor's degree in culinary arts or culinary science.
• Certifications: ServSafe or a Certified Sous Chef designation from the American Culinary Federation.
• Staff Supervision: Ability to manage, train, and schedule line cooks and prep staff. Ability to adapt your coaching style to individual team members to build a cohesive kitchen.
• Operations: Managing kitchen inventory, ensuring food orders are properly entered, and overseeing food safety compliance.
• Shift Management: Taking charge of the kitchen when the Executive Chef is absent, including opening and closing procedures.
• Problem Solving: Ability to remain calm under pressure and take initiative.