SOUS CHEF
Position Summary:
The Sous Chef is the second-in-command in the kitchen, directly supporting the Head Chef or Executive Chef in all aspects of kitchen management. This leadership role is responsible for overseeing daily kitchen operations, supervising kitchen staff, managing food production, and maintaining the highest standards of food quality, consistency, and safety. The Sous Chef acts as the Head Chef's deputy in their absence.
Key Responsibilities:
- Assist the Head Chef in menu planning, development, and costing.
- Supervise and coordinate the activities of line cooks, prep cooks, and other kitchen staff during service shifts.
- Oversee food preparation, cooking, and plating to ensure all dishes meet established recipes, portion controls, and quality standards.
- Manage kitchen inventory, conduct ordering from suppliers, and maintain accurate par levels for food and dry goods.
- Ensure strict adherence to all health, safety, and sanitation regulations (HACCP) throughout the kitchen.
- Train and mentor junior kitchen staff in cooking techniques, safety procedures, and kitchen protocols.
- Help control food and labor costs by minimizing waste and optimizing kitchen efficiency.
- Step in to perform any kitchen station duties as needed during peak service or staff shortages.
- Maintain a clean, organized, and safe kitchen environment.
Qualifications & Skills:
- Substantial proven experience as a Line Cook, Chef de Partie, or in a similar supervisory role in a professional kitchen.
- Comprehensive culinary knowledge and expertise across multiple stations (sauté, grill, pantry, etc.).
- Strong leadership, team management, and communication skills.
- Ability to delegate tasks effectively and work calmly under intense pressure.
- Excellent organizational and time-management skills.
- In-depth understanding of food costing, inventory management, and kitchen budgeting.
- Formal culinary education or apprenticeship is highly desirable.
- Creative flair and a passion for food quality and innovation.
