Sous Chef Job Overview
The Sous Chef works alongside head chef to manage daily kitchen activates including overseeing staff aiding with menu preparation ensuring food quality and freshness and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.
Sous Chef Job Duties:
Leads kitchen team in Chef’s absence
Provides guidance to junior kitchen staff members including but not limited to line cooking, food preparation and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
Keeps cooking station stocked especially before and during prime operation hours
Trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimizes waste plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization
Verifies that food storage units all meet standards and are consistently well managed
Assists head chef with menu creation
Coordinated with restaurant management team on supply ordering, budget and kitchen efficiency and staffing
Sous Chef Skills & Qualifications
Formal Culinary Training, Previous Restaurant Experience, Extensive Food and Beverage Knowledge, Restaurant Industry Knowledge, Strong Organizational Skills, Attention to Detail, Knowledge of Restaurant Regulations, Leadership, Management. Positivity, Ability to Work Under Pressure, Self- Motivated, Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills.
If you are interested in this position, please send resumes to firstname.lastname@example.org