Job Description Job Description
The Restaurant Sous Chef supports the owner or operator and restaurant general manager by leading daily kitchen operations, executing menus, maintaining food quality and safety standards, and coordinating efficient service. This role helps develop menus, manage costs and inventory, and train and supervise kitchen staff.
Responsibilities
- Execute menus and support menu development and planning.
- Prepare food according to established recipes and quality standards.
- Supervise kitchen operations and coordinate service activities.
- Train and lead kitchen staff to support consistent performance.
- Manage inventory and control food costs.
- Maintain quality assurance and food safety standards.
- Support efficient time management and daily kitchen workflow.
Preferred Qualifications
- 2+ years of experience in restaurant kitchen operations.
- Culinary arts diploma or equivalent professional training.
- Food Protection Manager certification.
- Knowledge of menu planning, food preparation, and kitchen operations.
- Experience with inventory management and cost control.
- Knowledge of food safety practices.
- Team leadership and time management skills.
