Job Summary: The Sous Chef plays a key role in supporting the Executive Chef with daily kitchen operations, ensuring high standards of food quality, safety, and sanitation. This position is responsible for supervising food preparation in assigned areas, assisting with training, and maintaining consistency in taste and presentation across all dishes. The Sous Chef acts as a hands-on leader in the kitchen and contributes to the development of culinary excellence, guest satisfaction, and operational efficiency.
Essential Duties and Responsibilities: · Assist with food preparation to ensure all menu items are prepared consistently to the highest quality standards. · Monitor food production and presentation for accuracy and compliance with HACCP guidelines. · Support the Executive Chef in managing kitchen operations and staff performance. · Help train and guide kitchen staff in food handling, preparation, and storage techniques. · Enforce food safety, sanitation, and cleanliness standards across the kitchen. · Assist in developing daily specials and seasonal menu items; ensure all staff are trained on new items and recipes. · Ensure open communication within the kitchen team and assist in resolving operational or personnel issues. · Assist with ordering and inventory management as needed, based on business levels and events. · Participate in kitchen inspections and support efforts to address and correct any deficiencies. · Maintain proper portion control and assist in monitoring food and labor costs. · Display professionalism and foster a positive team culture that promotes growth, collaboration, and accountability. · Stay current on culinary trends and contribute ideas to elevate the guest dining experience. · Address guest concerns when needed and ensure quality service is delivered.
Qualifications:
Proficient understanding of professional cooking and knife handling skills
Must be able to speak read and understand intermediate-level cooking directions
Commitment to quality service and food and beverage knowledge
Understanding and knowledge of safety, sanitation, and food handling procedures
Ability to work in a team environment and to work calmly and effectively under pressure
Must be able to work nights, weekends, and some holidays
Must have problem-solving abilities, be self-motivated and organized
Takes pride in the workplace as demonstrated by keeping the area neat and
Encourages and promotes positive behaviors in coworkers
Takes ownership of the job by maintaining efficiency and quality of work and showing accountability for all functions of the job
Physical Demands:
Be able to work in a standing position for long periods of time
Ability to move, and transport food carts, equipment, and supplies
Be able to reach, bend, stoop and frequently lift up to 50 pounds
Capable of working in extreme hot or cold environments
Education/Experience Required:
Degree from accredited college specializing in Culinary Arts or Food Service preferred
Minimum of 3 years of high volume, full service back of house leadership experience
