Sous Chef
Position Summary
The Sous Chef alongside the Executive Chef and Executive Sous Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
Duties & Responsibilities
- Assists Executive Sous Chef and/or Executive Chef in supervision of back of house staff and their duties including receiving, storing, prepping, and cooking.
- Maintains updated and accurate recipes and costing for all dishes.
- Assists Executive Sous Chef and/or Executive Chef in oversight of all methods of preparation, portion sizes, and timeliness of food preparation; control food and usage to minimize waste.
- Ensures cleanliness of the kitchen area.
- Promotes teamwork and quality service through daily communication and coordination with the restaurant team.
- Assists Executive Sous Chef and/or CDC in sourcing supplies and equipment to ensure best quality and pricing.
- Assists Executive Sous Chef and/or CDC in planning, assigning, and coordinating work for Line Cooks team.
- Supplies recipes for and suggesting methods and procedures for Line Cooks.
- Maintains accurate and detailed production records.
- Participates in preparing food items on the line for service.
Physical Requirements
- Must be able to stand and exert well-paced mobility for extended periods.
- Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
- Must be able to bend or lift 50 pounds or more.
- Exposure to hot kitchen elements or cleaning materials.
Skills/Experience
- At least two (2) years’ experience in a full service, moderate to high volume restaurant.
- Exceptional communication skills
- Ability to focus, multitask and work well under pressure.
- Must be organized, self-motivated, and proactive with a strong attention to detail.
- Ability to work a flexible schedule including evenings, weekends, and holidays when required
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