Sous Chef

Description

The Sous Chef is responsible for supervising kitchen staff and supporting daily kitchen operations, with a focus on maintaining high standards of food quality, safety, and efficiency. This role also includes administrative responsibilities such as scheduling and inventory management, and may assume leadership of the kitchen in the absence of the Head Chef.

Key duties include assisting with menu development, training staff, managing workflow, and ensuring consistent quality in taste and presentation. This position requires strong leadership, culinary expertise, and excellent organizational skills.

Responsibilities

• Kitchen Management: Oversee daily kitchen operations, manage workflow, and maintain high standards for food quality and presentation.
• Staff Leadership: Supervise, train, schedule, and motivate kitchen staff; act as the second-in-command and lead in the Head Chef's absence.
• Menu & Inventory: Assist with menu planning, developing new dishes, creating specials, and managing food ordering and stock rotation.
• Food Preparation: Cook dishes, ensure ingredients are prepped, and step in at any station as needed.
• Hygiene & Safety: Enforce food safety, sanitation, and equipment maintenance regulations.

Qualifications

• Strong culinary expertise across various cooking styles.
• Excellent leadership, communication, and multitasking abilities.
• Attention to detail, time management, and problem-solving.
• Often requires culinary education or significant on-the-job experience.