OVERVIEW

We are seeking a passionate and skilled Sous Chef to join our culinary team in a dynamic and fast-paced kitchen environment. The ideal candidate will have a strong background in fine dining and restaurant operations, with experience in supervising kitchen staff and managing food preparation processes. As a Sous Chef, you will play a crucial role in maintaining high standards of food quality and presentation while ensuring efficient kitchen operations.

EXPERIENCE

• Proven experience as a Sous Chef or similar role in the food industry, preferably within fine dining establishments.
• Strong knowledge of various cooking techniques, cuisines, and food preparation methods.
• Experience in supervising teams and managing kitchen operations effectively.
• Familiarity with banquet service and catering operations is a plus.
• Excellent communication skills with the ability to work collaboratively in a team environment.
• A passion for culinary arts and commitment to delivering exceptional dining experiences.

Qualification Standards

• 3+ years restaurant experience required
• 3+ years management experience required
• Advanced and accurate knife skills
• Ability to read and follow recipes and standards
• Strong oral, written, and interpersonal communication skills
• Strong computer skills with working knowledge of Microsoft Office and Excel
• Capability to teach and mentor others
• Ability to work independently and coordinate multiple tasks
• Experience with a variety of cooking styles and techniques
• Ability to adapt and make decisions quickly in a fast-paced environment
• Ability to lift and carry up to 50 lbs.
• Ability to stand for extended periods of time

This job description above does not reflect every job responsibility of a Sous Chef. Other duties and responsibilities may be assigned as necessary. Join our team as a Sous Chef where you can showcase your culinary talents while contributing to an exciting dining atmosphere!
Job Type: Full-time
Pay: $59,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• Health insurance
• Paid time off

Work Location: In perso

• Assist the Executive Chef in menu planning, recipe development, and food presentation.
• Supervise kitchen staff, providing guidance and support to ensure smooth operations.
• Oversee food preparation processes to maintain quality and consistency in all dishes.
• Manage inventory, including ordering supplies and minimizing waste.
• Ensure compliance with health and safety regulations within the kitchen.
• Maintain cleanliness and organization of the kitchen area.
• Supervise and assist the hourly line cooks, prep cooks, and support staff as they prepare their daily mise en place and prep mise en place.
• Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with Hazard Analysis Critical Control Point (HACCP) guidelines and restaurant standards.
• Taste the daily mise en place to ensure proper seasoning and quality.
• Lead and execute an assigned station to ensure that all dishes are plated and prepared properly.
• Work in conjunction with the expeditor to ensure proper timing and quality of all courses leaving the kitchen.
• Work in conjunction with the Executive Sous and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards
• Maintain the Hazard Analysis Critical Control Point (HACCP) documentation focusing on data entry and daily upholding of standards.