Job Description

Sous Chef
Job Title: Sous Chef
Department: Kitchen / Culinary
Reports To: Head Chef / Executive Chef
Job Overview:
The Sous Chef is the second-in-command in the kitchen, directly supporting the Head Chef in all aspects of kitchen management. This role is pivotal in maintaining the culinary standards, managing daily kitchen operations, and leading the brigade in the Head Chef's absence. The Sous Chef is a hands-on leader, combining culinary expertise with strong administrative and personnel management skills.
Key Responsibilities:

• Kitchen Management: Oversee the daily operations of the kitchen, ensuring all stations are set up correctly and efficiently.
• Food Preparation & Cooking: Actively participate in food preparation, cooking, and plating, often managing the most critical stations or during peak service periods.
• Menu Development: Collaborate with the Head Chef in developing new menus, seasonal items, and daily specials, contributing creative ideas and costing input.
• Quality Control: Conduct regular checks of all dishes leaving the kitchen to ensure they meet the established standards for taste, presentation, and temperature.
• Staff Supervision & Training: Supervise, train, and mentor junior kitchen staff, including Chef de Parties, Demi Chefs, and Commis Chefs, fostering a culture of continuous learning and excellence.
• Stock Management: Assist in managing inventory, including ordering, receiving, and storing goods. Minimize waste and ensure proper rotation of stock (FIFO - First In, First Out).
• Health & Safety Compliance: Enforce strict health, safety, and sanitation standards throughout the kitchen, ensuring all staff adhere to HACCP protocols and pass health department inspections.
• Scheduling: Assist the Head Chef in creating staff schedules, managing labor costs, and ensuring adequate coverage for all services.
• Problem Solving: Address and resolve any issues that arise during service, from equipment malfunctions to customer complaints, with professionalism and efficiency.

Qualifications and Skills:

• Proven experience as a Sous Chef or Senior Chef de Partie.
• Culinary school diploma or equivalent on-the-job training.
• Exceptional leadership and communication skills.
• In-depth knowledge of various cooking methods, ingredients, equipment, and procedures.
• Strong understanding of food safety and sanitation principles, with relevant certifications.
• Ability to work under pressure in a fast-paced, high-temperature environment.
• Excellent organizational and time-management skills.
• Creativity and a passion for culinary arts.

Skills Required