Sous Chef

Job Description:

A sous chef is a key member of the culinary team in a professional kitchen. Working under the supervision of the head chef, the sous chef assists in managing and overseeing various aspects of kitchen operations. They are responsible for ensuring the smooth running of the kitchen, maintaining high culinary standards, and supporting the development of the kitchen staff. Here is a comprehensive job description for a sous chef:

Kitchen Management and Operations:

• Collaborate with the head chef to plan and execute menus, ensuring variety, quality, and timeliness of food preparation.
• Oversee daily kitchen operations, including food production, plating, and presentation, to maintain consistency and excellence.
• Monitor and maintain inventory levels of food and kitchen supplies, placing orders as needed.
• Enforce strict adherence to food safety and sanitation standards, as well as kitchen hygiene practices.
• Ensure efficient workflow and coordination among the kitchen staff, including chefs, cooks, and support staff.
• Assist in the creation and implementation of kitchen policies, procedures, and guidelines.
• Be tech savvy, we are using Toast and Restaurant365 softwares, so understand how to use those softwares for POS, Inventory, and Scheduling

Culinary Expertise:

• Possess a deep understanding of culinary techniques, flavor profiles, and cooking methods to contribute to menu development and recipe creation.
• Supervise and participate in the preparation and cooking of dishes, ensuring they meet quality and presentation standards.
• Provide guidance and training to kitchen staff on proper cooking techniques, portion control, and plating.
• Stay updated with food trends, new ingredients, and innovative cooking methods to enhance the culinary offerings of the establishment.
• Conduct regular taste tests and quality checks to maintain consistent taste, texture, and presentation of dishes.

Staff Supervision and Development:

• Assist in recruiting, hiring, and training kitchen staff, ensuring their skills align with the requirements of the kitchen.
• Provide guidance and support to kitchen staff, fostering a positive and productive work environment.
• Delegate tasks effectively, ensuring efficient use of resources and timely completion of responsibilities.
• Conduct performance evaluations, identify areas for improvement, and provide constructive feedback to kitchen staff.
• Lead by example, demonstrating professionalism, teamwork, and a strong work ethic.

Menu Planning and Cost Control:

• Collaborate with the head chef to develop menus that reflect culinary trends, customer preferences, and cost-effectiveness.
• Analyze food costs and portion sizes to maximize profitability while maintaining high-quality standards.
• Monitor and control food waste, implementing strategies to minimize it.
• Assist in negotiating with suppliers and vendors to ensure the availability of high-quality ingredients at competitive prices.

Health and Safety Compliance:

• Enforce and uphold health and safety regulations, including proper food handling, storage, and sanitation practices.
• Conduct regular inspections of kitchen equipment, identifying and reporting any maintenance or repair needs.
• Train kitchen staff on proper handling of equipment and use of personal protective equipment (PPE).

Qualifications:

• Proven experience as a sous chef or in a similar supervisory role in a professional kitchen.
• In-depth knowledge of culinary techniques, ingredients, and flavor profiles.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal abilities.
• Ability to work in a fast-paced environment and handle pressure.
• Proficiency in kitchen operations and familiarity with kitchen equipment.
• Knowledge of food safety and sanitation regulations.
• Creativity and a passion for culinary excellence.

Job Type: Full-time

Pay: $54, $65,769.23 per year

Work Location: In person