Sous Chef

Role and ResponsibilitiesLead the kitchen team providing clear direction and support.Mentor and train junior kitchen staff in various tasks including line cooking, food preparation, and dish presentation.Manage kitchen stock and ingredients, implementing a first-in, first-out rotation system to maintain freshness and quality.Ensure proper organization of cooking stations, particularly during peak hours, to facilitate efficient operations.Supervise all aspects of food preparation and presentation to uphold quality and consistency.Assist in developing menus that align with culinary standards and customer preferences.Maintain kitchen organization and cleanliness, identifying opportunities for improvement and staff development.Ensure compliance with food safety standards and regulations, including the proper management of food storage units.Qualifications and Education RequirementsMinimum GED or High School Diploma requiredNJ SERV Safe Certification.Previous professional kitchen experience with demonstrated progression into a leadership or supervisory role.Strong knowledge of culinary techniques, kitchen systems, food safety, and sanitation.Ability to lead and develop employees in a fast-paced restaurant environment.Ability to read and execute recipes, production sheets, prep lists, and operating procedures.Working knowledge of inventory, food cost, waste control, and kitchen productivity.Ability to work a flexible schedule, including nights, weekends, holidays, and peak business periods.Ability to meet the physical requirements associated with professional kitchen operations.Preferred SkillsMinimum 2-3 years of chef experience required.Knowledge of restaurant and food preparations/cooking. Ability to take initiative and problem solveExcellent verbal and written communication skillsAbility to present oneself as well as the company in a professional mannerAttention to detailInterpersonal skills and customer service skills requiredMeets challenges resourcefullyObserves all safety and security proceduresCommits to long hours of work to complete tasks when necessaryCompetenciesCulinary ExcellenceDemonstrates strong cooking fundamentals, product knowledge, proper technique, attention to detail, and commitment to consistent execution.Leadership & AccountabilitySets clear expectations, follows through on commitments, addresses performance issues promptly, and holds self and others accountable for results.Team DevelopmentEffectively trains, coaches, motivates, and develops culinary employees while creating an environment of respect and teamwork.Operational ExecutionOrganizes people and production effectively, prioritizes competing demands, and maintains standards during high-volume service.Quality OrientationRecognizes when food or execution does not meet standards and takes action rather than allowing an unacceptable product to reach the guest.CommunicationCommunicates clearly, professionally, and promptly with culinary leadership, kitchen employees, front-of-house leaders, and support teams.Cost AwarenessUnderstands the impact of portions, waste, labor, purchasing, inventory, and productivity on restaurant profitability.Additional NotesAbility to use computers, technology, POS systemsAbility to use restaurant equipmentAbility to use cutlery
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