Senior Sous Chef
Department: Main Kitchen
Reports to: Executive Chef
Experience Level: Senior Management
Job Summary:
We are looking for an exceptional Senior Sous Chef to act as the second-in-command in our bustling kitchen. This is a hands-on leadership role for a seasoned culinary professional who can seamlessly transition between high-level administrative duties and being on the line during peak service. You will be instrumental in driving culinary excellence, mentoring the brigade, and ensuring operational efficiency across all kitchen sections. Your role is critical in maintaining the consistency and quality of every dish that leaves the kitchen, while supporting the Executive Chef in shaping the culinary vision.
Key Responsibilities:
- Operational Leadership:
- Directly oversee all kitchen operations in the absence of the Executive Chef.
- Supervise and coordinate the activities of all kitchen sections (e.g., Saucier, Grillardin, Garde Manger, Entremetier) to ensure a synchronized service.
- Manage the flow of service, ensuring all dishes are prepared and plated to the highest standards in a timely manner.
- Conduct daily line-ups to communicate specials, VIPs, and any service-related information.
- Quality & Consistency:
- Enforce rigorous standards of food quality, taste, presentation, and temperature.
- Conduct regular line checks and taste panels to ensure consistency across all shifts.
- Work alongside Chefs de Partie to refine techniques and troubleshoot any issues.
- Team Development & Management:
- Mentor and train junior chefs, providing guidance on technique, timing, and discipline.
- Assist in the creation of staff schedules, ensuring adequate coverage while managing labor costs.
- Participate in the recruitment, interviewing, and onboarding of new kitchen talent.
- Foster a culture of respect, learning, and high performance.
- Inventory & Cost Control:
- Assist the Executive Chef in managing food cost by monitoring inventory, receiving deliveries, and ensuring proper storage and rotation.
- Help develop and implement strategies to minimize waste and optimize kitchen efficiency.
- Conduct monthly inventory counts.
- Menu Collaboration:
- Work closely with the Executive Chef on menu development, contributing ideas and testing new dishes.
- Train the team on new menu items, ensuring they understand the components and techniques required.
Qualifications & Requirements:
- Experience: Minimum of 4-6 years in a high-volume, high-quality culinary environment, with at least 2 years of experience as a Sous Chef or equivalent supervisory role.
- Skills: Exceptional knowledge of cooking techniques, flavor profiles, and world cuisines. Must be comfortable working all stations on the line. Strong knife skills and plating aesthetic are essential.
- Leadership: Natural leader with the ability to command respect, delegate effectively, and remain calm under extreme pressure. Excellent communication and problem-solving skills.
- Business Knowledge: Proficient in food cost management, inventory systems, and basic kitchen accounting.
- Education: Culinary degree or diploma is highly preferred.
- Certifications: Must have or be willing to obtain relevant food safety management certifications (e.g., ServSafe, HACCP Level 3).
