Sous Chef

The Sous Chef plays a crucial role in the culinary team, assisting the Head Chef in managing kitchen operations and ensuring the highest quality of food preparation and presentation. This position is ideal for individuals who are passionate about food and possess strong leadership skills. The Sous Chef will oversee kitchen staff, maintain inventory, and ensure compliance with health and safety regulations. This role requires creativity, attention to detail, and the ability to work in a fast-paced environment.

Responsibilities:

1. Assist the Head Chef in menu planning and recipe development.
2. Supervise and train kitchen staff to ensure high standards of food preparation.
3. Manage inventory and order supplies as needed to maintain stock levels.
4. Ensure compliance with food safety and sanitation regulations.
5. Prepare and cook dishes according to established recipes and presentation standards.
6. Monitor kitchen operations and maintain a clean and organized workspace.
7. Assist in the development of new dishes and seasonal menus.
8. Collaborate with the front-of-house staff to ensure smooth service.
9. Handle customer inquiries and feedback regarding food quality.
10. Participate in staff meetings and contribute to team discussions.

Preferred Candidate:

1. Strong culinary skills with a passion for food.
2. Excellent leadership and team management abilities.
3. Ability to work under pressure in a fast-paced environment.
4. Detail-oriented with a focus on quality and presentation.
5. Good communication skills and a positive attitude.
6. Experience in menu planning and cost control.
7. Knowledge of food safety regulations and best practices.
8. Creative mindset with a willingness to experiment with new dishes.
9. Flexibility to work various shifts, including weekends and holidays.
10. Strong problem-solving skills and adaptability.

Skills

• Proficient in various cooking techniques and cuisines.
• Strong organizational and multitasking skills.
• Knowledge of food safety and sanitation standards.
• Ability to create and develop new recipes.
• Excellent communication and interpersonal skills.
• Experience with inventory management and cost control.
• Ability to lead and motivate a team.
• Creative thinking and innovation in food presentation.