Sous Chef

The Restaurant Sous Chef plays a vital role in ensuring the smooth operation of a modern American kitchen by overseeing a small team of 1-5 members. This position involves close collaboration in menu development, managing kitchen organization, and maintaining high standards of food quality and safety.

Responsibilities

• Prepare and oversee food production to meet quality standards
• Supervise and support kitchen staff during shifts
• Collaborate on and lead menu planning and recipe development
• Manage kitchen inventory and place orders for supplies
• Train staff in culinary techniques and health & safety compliance
• Ensure quality control across all dishes served
• Maintain kitchen organization and cleanliness
• Utilize POS systems for efficient kitchen workflow
• Lead shift management and coordinate team efforts

Preferred Qualifications

• 6+ years experience in culinary arts
• Culinary Arts Diploma or Degree
• Proficiency in advanced culinary techniques
• Strong knowledge of food safety and kitchen management
• Skills in inventory control and ordering processes
• Demonstrated team leadership and communication ability
• Excellent time management and organizational skills
• Creativity in menu development and recipe creation