Job Description

Job Summary:
The Sous Chef assists the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining kitchen efficiency, and upholding food safety standards. This role requires strong leadership, culinary expertise, and the ability to manage staff while maintaining a smooth workflow.
Key Responsibilities:
1. Kitchen Operations & Food Preparation

• Assist in planning and executing menus in collaboration with the Executive Chef.
• Oversee food preparation, cooking, and plating to ensure consistency and quality.
• Ensure all dishes meet restaurant standards for taste, presentation, and portion size.
• Monitor ingredient stock levels and assist in inventory management.

2. Staff Supervision & Training

• Supervise and guide line cooks, prep cooks, and other kitchen staff.
• Assist in training new hires on kitchen procedures, recipes, and safety protocols.
• Delegate tasks efficiently to maintain a smooth workflow during service.

3. Food Safety & Sanitation

• Ensure compliance with health, safety, and hygiene regulations (HACCP, OSHA, etc.).
• Maintain a clean and organized kitchen, including proper storage and labeling.
• Conduct regular inspections to uphold sanitation standards.

4. Cost Control & Inventory

• Assist in managing food costs by minimizing waste and optimizing ingredient usage.
• Help with ordering supplies and maintaining vendor relationships.
• Monitor portion control to prevent overuse of ingredients.

5. Problem-Solving & Crisis Management

• Address kitchen issues promptly (e.g., equipment malfunctions, staff shortages).
• Step in to assist during peak hours or unexpected rushes.
• Ensure minimal disruption to service in case of emergencies.

6. Collaboration & Communication

• Work closely with the Executive Chef to implement kitchen policies.
• Communicate effectively with front-of-house staff to ensure smooth service.
• Provide feedback to improve kitchen efficiency and food quality.

Qualifications & Skills:

• Culinary degree or equivalent experience (3+ years in a professional kitchen).
• Previous experience as a Line Cook, Chef de Partie, or Sous Chef preferred.
• Strong knowledge of cooking techniques, cuisines, and kitchen equipment.
• Ability to lead, motivate, and train kitchen staff.
• Excellent time management, multitasking, and problem-solving skills.
• Knowledge of food safety regulations (ServSafe certification a plus).
• Physical stamina to work long hours in a fast-paced environment.