Job Description

Sous Chef
Position: Sous Chef
Department: Kitchen / Culinary
Reports to: Head Chef / Executive Chef
Objective:
We are seeking a highly motivated and experienced Sous Chef to support the Head Chef in all aspects of kitchen management. The ideal candidate is a creative and skilled culinarian with a passion for excellence, strong leadership abilities, and a commitment to maintaining the highest standards of food quality, safety, and efficiency. This role is crucial for the smooth operation of our kitchen and the development of our team.
Key Responsibilities:

• Kitchen Operations:
• Assist the Head Chef in daily kitchen operations, including food preparation, cooking, and plating.
• Oversee specific stations and ensure all dishes meet quality and consistency standards.
• Help manage food inventory, ordering, and cost control to minimize waste and stay within budget.
• Ensure compliance with all health, safety, and sanitation regulations (HACCP).
• Team Leadership & Training:
• Supervise, train, and motivate Commis Chefs and other junior kitchen staff.
• Delegate tasks effectively and ensure a smooth workflow during service.
• Lead by example, fostering a positive, collaborative, and high-pressure-resistant team environment.
• Menu Development:
• Collaborate with the Head Chef on developing new menu items, specials, and seasonal offerings.
• Contribute creative ideas while maintaining the restaurant's concept and standards.
• Administrative Duties:
• Assist with staff scheduling, timekeeping, and performance evaluations.
• Help maintain kitchen logs and records related to food safety and inventory.

Qualifications and Skills:

• Proven experience as a Sous Chef or Demi Chef de Partie in a high-volume, quality-focused restaurant.
• Exceptional cooking skills with a deep understanding of various cuisines and techniques.
• Strong leadership and interpersonal skills.
• Excellent organizational and time-management abilities.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of food safety standards and procedures.
• Culinary school diploma or equivalent experience.

Skills Required