Job Summary:

The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef in overseeing food preparation, staff supervision, and maintaining high culinary standards. This role is critical to ensuring the kitchen operates efficiently, and the quality of food served meets the restaurant’s expectations. The Sous Chef will also be responsible for taking over kitchen operations in the absence of the Head Chef.

1. Supervision & Staff Management:

• Supervise kitchen staff, ensuring tasks are completed efficiently and to the highest standards.

• Train and mentor junior kitchen staff.

• Assist with scheduling and delegating tasks to the kitchen team.

• Ensure staff follow all safety and sanitation procedures.

2. Food Preparation & Cooking:

• Oversee food preparation and cooking during service, ensuring consistency and quality.

• Assist with preparing, plating, and presenting dishes.

• Maintain portion control and quality standards.

3. Inventory & Ordering:

• Monitor inventory levels of food, supplies, and equipment; ensure proper stock levels are maintained.

• Assist with ordering ingredients and supplies in coordination with the Head Chef.

• Keep track of inventory and ensure minimal waste.

4. Quality Control:

• Maintain high culinary standards, ensuring every dish meets or exceeds the restaurant’s expectations.

• Inspect food prep areas for cleanliness, organization, and safety.

• Ensure the kitchen operates within health and safety regulations.

5. Administrative Duties:

• Help develop and update kitchen procedures and policies.

• Assist with menu design and seasonal adjustments.

• Handle customer feedback and concerns related to food quality or presentation.

6. Leadership & Collaboration:

• Serve as the team leader in the absence of the Executive Chef.

• Foster a positive, collaborative, and efficient working environment.

• Promote communication between kitchen staff, servers, and management.

• Education: Culinary Arts degree or equivalent is preferred, but experience can substitute.

• Skills:

• Strong leadership, communication, and interpersonal skills.

• Advanced knowledge of cooking techniques, kitchen equipment, and food safety regulations.

• Ability to multitask and work well in a fast paced environment.

• Knowledge of cost control and budget management.

• Flexibility is needed on the working hours, according to business needs.

• Great work life balance.

Job Summary:

The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef in overseeing food preparation, staff supervision, and maintaining high culinary standards. This role is critical to ensuring the kitchen operates efficiently, and the quality of food served meets the restaurant’s expectations. The Sous Chef will also be responsible for taking over kitchen operations in the absence of the Head Chef.

1. Supervision & Staff Management:

• Supervise kitchen staff, ensuring tasks are completed efficiently and to the highest standards.

• Train and mentor junior kitchen staff.

• Assist with scheduling and delegating tasks to the kitchen team.

• Ensure staff follow all safety and sanitation procedures.

2. Food Preparation & Cooking:

• Oversee food preparation and cooking during service, ensuring consistency and quality.

• Assist with preparing, plating, and presenting dishes.

• Maintain portion control and quality standards.

3. Inventory & Ordering:

• Monitor inventory levels of food, supplies, and equipment; ensure proper stock levels are maintained.

• Assist with ordering ingredients and supplies in coordination with the Head Chef.

• Keep track of inventory and ensure minimal waste.

4. Quality Control:

• Maintain high culinary standards, ensuring every dish meets or exceeds the restaurant’s expectations.

• Inspect food prep areas for cleanliness, organization, and safety.

• Ensure the kitchen operates within health and safety regulations.

5. Administrative Duties:

• Help develop and update kitchen procedures and policies.

• Assist with menu design and seasonal adjustments.

• Handle customer feedback and concerns related to food quality or presentation.

6. Leadership & Collaboration:

• Serve as the team leader in the absence of the Executive Chef.

• Foster a positive, collaborative, and efficient working environment.

• Promote communication between kitchen staff, servers, and management.

• Education: Culinary Arts degree or equivalent is preferred, but experience can substitute.

• Skills:

• Strong leadership, communication, and interpersonal skills.

• Advanced knowledge of cooking techniques, kitchen equipment, and food safety regulations.

• Ability to multitask and work well in a fast paced environment.

• Knowledge of cost control and budget management.

• Flexibility is needed on the working hours, according to business needs.

• Great work life balance.