Job Description

Sous Chef (Second-in-Command)
Reports to: Head Chef / Executive Chef
Job Overview:
The Sous Chef is the second-in-command in the kitchen, acting as the Head Chef's primary deputy. This is a management role that blends hands-on cooking with extensive administrative and supervisory duties. The Sous Chef ensures the kitchen operates smoothly in the Head Chef's absence and is crucial for maintaining standards, discipline, and morale. They are a leader, a teacher, and a highly skilled cook.
Key Responsibilities:

• Kitchen Leadership: Direct the entire kitchen team in the absence of the Head Chef. Ensure all stations are functioning correctly and service runs seamlessly.
• Staff Management: Assist the Head Chef with scheduling, training, and mentoring junior chefs, fostering a positive and productive work environment.
• Quality Control: Oversee the quality of all dishes leaving the kitchen, conducting line checks and tasting food to ensure consistency and excellence.
• Menu Planning & Development: Work closely with the Head Chef in developing new menu items, costing recipes, and creating specials.
• Inventory & Ordering: Manage kitchen inventory, place orders with suppliers, and check deliveries for quality and accuracy. Control food costs and minimize waste.
• Health & Safety Compliance: Uphold and enforce all health, safety, and sanitation protocols throughout the kitchen. This includes managing cleaning schedules and ensuring compliance with legal standards.
• Hands-On Cooking: Step in to cook on any section during peak service or to cover staff shortages, demonstrating expertise across the kitchen.

Qualifications & Skills:

• Extensive experience (typically 5+ years) in various kitchen roles, including Chef de Partie.
• Exceptional leadership and communication skills, with the ability to motivate and manage a diverse team.
• Strong administrative skills, including proficiency in inventory management, food costing, and scheduling.
• In-depth knowledge of all kitchen operations, culinary techniques, and cuisines.
• Ability to remain calm and decisive under extreme pressure.
• Formal culinary training and certifications in food safety are often required.

Skills Required