Sous Chef

A Sous Chef will direct food preparation in collaboration with the Executive Chef. A Sous Chef will help in the design of the food menu and produce high-quality plates; oversee and supervise kitchen staff; and assist with menu planning, inventory, and management of supplies. Must have a positive presence within the restaurant as a role model and part of the management team. The Sous Chef will maintain a positive win-win attitude; always work to improve the restaurant; be supportive of decisions made by the management team; and present a united front to the staff.

Responsibilities

• Ensure guest satisfaction through high-quality food standards
• Supervise service particulars in every back-of-house department as well as assisting in training and supervision of kitchen staff
• Assist the Executive Chef in various aspects of the kitchen, including ordering, inventorying, equipment needs, staffing, etc.
• Continuously develop the BOH team through the identification of ongoing training needs and the implementation of policies and procedures
• Maintain high standards in all areas of safety, security and sanitation, including preventative maintenance, cleaning and repairs of equipment

Qualifications

• At least one year restaurant kitchen experience in a high-volume setting
• Able to train and effectively manage the back-of-house staff
• Thorough knowledge of and adherence to health department regulations and food handling and storage procedures
• Technical and natural cooking abilities, including ability to perform all kitchen duties
• Leadership, team-building and implementation skills
• Basic PC/software knowledge and comprehension
• Basic math knowledge and comprehension
• Flexible work availability

Pay: Based on experience
Job type: Full-time, hourly

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