Sous Chef

The Sous Chef plays a vital role in our fine dining Italian restaurant, overseeing a medium-sized kitchen team of 6-15 staff. This position supports the Head Chef in menu development while ensuring high standards of food preparation, kitchen supervision, and quality control. The Sous Chef maintains efficient inventory management and leads staff training to uphold our culinary excellence.

Responsibilities

• Prepare and oversee the production of Italian cuisine dishes
• Supervise kitchen staff to ensure smooth daily operations
• Manage inventory and order supplies to maintain adequate stock levels
• Train and mentor kitchen team members
• Ensure consistent quality control and food safety standards
• Assist the Head Chef in menu development and planning

Preferred Qualifications

• 2+ years experience in kitchen operations
• Culinary Arts Diploma or Associate Degree
• Proficiency in culinary techniques specific to Italian cuisine
• Knowledge of food safety and sanitation practices
• Experience with inventory management
• Strong team leadership skills
• Familiarity with menu development processes
• Effective time management skills