Restaurant Sous Chef Job Description Template
Our company is looking for a Restaurant Sous Chef to join our team.
Responsibilities:
- Represent the brand with honesty and integrity;
- Monitor and maintain facilities as needed;
- Effectively manage financials;
- Create schedules for kitchen staff to ensure optimum resource management and speed of service;
- Design new menu choices based on seasonal ingredients and customer demand;
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results;
- Plan, coordinate & implement special events and holiday functions;
- May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs;
- Research new developments and apply knowledge to your repertoire;
- Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu;
- Review P&Ls and ensure costs are inline;
- Respond to customer inquiries and concerns personally;
- Develop and implement creative menu items that adhere to Hyatt brand standards;
- Create a fun and inviting atmosphere for guests;
- Ensure proper safety and sanitation of all kitchen facilities and equipment.
Requirements:
- Ability to remain organized in a fast-paced, rapidly changing work environment;
- Culinary school background preferred;
- Able to communicate in English mandatory;
- Minimum of 1 year in a Sous Chef role;
- Professional in appearance and conduct;
- Able to speak/understand Spanish preferred;
- Highly motivated to learn and grow with a strong attention to detail;
- Volume experience of $4M+
- Solid background of good tenure (no more than 2 jobs in past 5 years);
- Upscale Casual / Fine Dining experience preferred;
- Positive attitude and the ability to lead a large team;
- Have a solid understanding of sales and revenue.