Sous Chef

🏢Overview

The Sous Chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as directed by the Chef de Cuisine and/or Executive Chef. This role is expected to maintain quality, product consistency, food and labor cost controls, and assist in managing line level employees. The ideal candidate will assist in leading the BOH team with the production of food at all stations, supporting line cooks when needed, as well as supporting senior BOH leadership including the Chef de Cuisine in all aspects of cost control.

✅Essential Duties and Responsibilities

• ✅Responsible for maintaining the highest standards of food quality
• ✅Supervise and direct food preparation and production
• ✅Directing workers to ensure compliance with occupational, health, and safety standards
• ✅Planning or participating in the planning of menus and utilization of food surpluses
• ✅Reviewing menus, analyzing recipes, determining food, labor, and overhead costs
• ✅Managing cooks and other kitchen personnel and coordinating their assignments
• ✅Assures that all team members have all food items prepared to proper specifications in a timely manner
• ✅Maintain refrigerator and kitchen in clean, organized manner, with all food items labeled and dated, to facilitate the high-volume production necessary to achieve company goals
• ✅Collaborates with senior kitchen leadership to maintains an effective training program for all employees so that all their time can be productive
• ✅Keeps production of food at an adequate level, which does not result in excessive leftovers and waste
• ✅Assist in conducting monthly inventories
• ✅Assist in ordering and receiving necessary food products and supplies
• ✅Ensures daily that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly
• ✅Certify brand and company standards on equipment and work areas are maintained by implementing a preventative maintenance program

🎯Position Requirements

• 🔹Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
• 🔹Keeping abreast of trends in the restaurant industry currently and moving forward
• 🔹Comfortable training, directing and supervising kitchen staff
• 🔹Strong interpersonal skills and problem-solving techniques; Professional, articulate, friendly, and punctual.
• 🔹Must demonstrate leadership skills, be a team-player and work well with others
• 🔹Strong time…