Job Description

Job Summary:
The Sous Chef is responsible for assisting the Executive Chef in overseeing kitchen operations, ensuring high-quality food preparation, maintaining kitchen efficiency, and upholding food safety standards. This role involves supervising kitchen staff, managing food inventory, and contributing to menu development while maintaining a smooth and organized culinary workflow.
Key Responsibilities:
1. Kitchen Operations & Food Preparation:

• Assist the Executive Chef in planning and directing food preparation.
• Ensure all dishes are prepared to the highest quality, consistency, and presentation standards.
• Oversee cooking techniques, portioning, and plating to meet restaurant specifications.
• Step in for the Executive Chef in their absence.

2. Staff Supervision & Training:

• Supervise and train line cooks, prep cooks, and other kitchen staff.
• Delegate tasks efficiently to ensure smooth kitchen operations.
• Foster a positive, collaborative, and professional work environment.

3. Inventory & Cost Control:

• Assist in managing food costs, ordering supplies, and minimizing waste.
• Monitor inventory levels and ensure proper storage of ingredients.
• Help develop cost-effective menus without compromising quality.

4. Food Safety & Sanitation:

• Ensure compliance with health, safety, and sanitation regulations (HACCP, ServSafe, etc.).
• Maintain a clean and organized kitchen workspace.
• Conduct regular inspections to uphold hygiene standards.

5. Menu Development & Innovation:

• Collaborate with the Executive Chef to create and update seasonal menus.
• Contribute creative ideas for new dishes and specials.
• Stay updated on culinary trends and techniques.