The Sous Chef is a vital member of the kitchen team, responsible for assisting the Head Chef in managing kitchen operations and ensuring the timely preparation and presentation of high-quality dishes. This role involves supervising kitchen staff, maintaining food safety standards, and contributing to menu development. The Sous Chef plays a key role in creating a positive and productive kitchen environment.

Responsibilities:

• Assist the Head Chef in overseeing daily kitchen operations and staff management
• Prepare and cook meals according to established recipes and menu guidelines
• Ensure the quality, taste, and presentation of all dishes meet restaurant standards
• Train, mentor, and supervise junior kitchen staff and line cooks
• Collaborate with the Head Chef to develop new menu items and specials
• Maintain proper inventory levels and assist with ordering supplies as needed
• Monitor food preparation and cooking techniques to ensure adherence to safety and hygiene standards
• Assist in managing kitchen schedules and staff shifts
• Handle food allergies and dietary restrictions with care and attention
• Ensure kitchen equipment is maintained and in good working condition
• Support the Head Chef in managing food costs and minimizing waste
• Participate in menu tastings and food presentations for special events
• Uphold a clean and organized kitchen environment, including following health and safety regulations
• Step in for the Head Chef as needed in their absence

Requirements:

• Previous experience as a Sous Chef or in a similar kitchen leadership role
• Strong culinary skills with a solid understanding of various cooking techniques and cuisines
• Excellent leadership and team management abilities
• Ability to thrive in a fast-paced and high-pressure environment
• Strong organizational and multitasking skills
• Good communication skills and the ability to work collaboratively
• Knowledge of food safety regulations and proper sanitation practices
• Culinary degree or equivalent certification is preferred

Work Environment:

• Fast-paced kitchen environment, typically busy during service hours
• May require standing for extended periods and lifting heavy items
• Collaborative atmosphere where teamwork is essential