The Sous Chef assists the Executive Chef in overseeing the preparation, cooking, and presentation of meals in the kitchen. They ensure that the kitchen operates efficiently, follows health and safety standards, and maintains high-quality culinary standards. The Sous Chef plays a crucial role in menu planning, training staff, and ensuring customer satisfaction.

REQUIREMENTS:

• Experience: Proven experience as a Sous Chef or in a similar kitchen management role, typically 3-5 years.
• Culinary Education: Degree or certification in Culinary Arts or related field preferred.
• Skills: Strong leadership, time management, and organizational skills. Proficiency in various cooking techniques and cuisines.
• Physical Stamina: Ability to work in a fast-paced environment, stand for extended periods, and lift heavy kitchen equipment if necessary.
• Team Player: Ability to work collaboratively with the kitchen team and other staff members.

PREFERRED QUALIFICATIONS:

• Creativity: Ability to create new dishes and contribute innovative ideas to the menu.
• Knowledge of Trends: Familiarity with current food trends and customer preferences.
• Certifications: Food safety certification and any relevant training in kitchen management or specialized cuisine.

• Assist in Kitchen Management: Support the Executive Chef in managing kitchen operations, including workflow and food preparation processes.
• Supervise and Train Staff: Oversee kitchen staff to ensure they follow recipes, portion control, and presentation guidelines. Train new cooks and provide ongoing training to maintain skill levels.
• Food Preparation and Quality Control: Prepare dishes according to the menu specifications and ensure consistency and quality.
• Menu Development: Collaborate with the Executive Chef to plan and develop menus, incorporating seasonal and cost-effective ingredients.
• Inventory and Ordering: Manage inventory levels, ensure proper stock rotation, and coordinate with suppliers for ordering fresh ingredients.
• Ensure Compliance: Maintain kitchen cleanliness and comply with food safety standards, health regulations, and industry best practices.
• Monitor Costs: Assist in controlling food costs, minimizing waste, and managing kitchen expenses.
• Problem-Solving: Address any issues related to kitchen operations, including equipment breakdowns and staff conflicts.
• Customer Interaction: Occasionally engage with customers for feedback or special events to ensure high-quality service.