Sous Chef

The Sous Chef is responsible for overseeing all aspects of the kitchen operation, including food preparation, menu planning, inventory management, and staff supervision. This role requires a dynamic individual who excels in creativity, self-motivation, and customer service, while also fostering a collaborative environment with the front of house team.

Reports To: Executive Chef/General Manager/Director of Food & Beverage

Key Responsibilities:

1. Menu Planning and Development: Develop innovative and seasonal menus that appeal to a diverse clientele. Stay updated on culinary trends and incorporate new ideas into menu offerings. Ensure menu items are priced competitively and align with budgetary goals.
2. Food Preparation and Presentation: Maintain high standards of food quality, taste, and presentation. Supervise kitchen staff in the preparation and cooking of dishes. Monitor portion sizes and ensure consistency in plating.
3. Inventory Management: Manage inventory levels and order ingredients as needed to maintain freshness and minimize waste. Conduct regular inventory counts and reconcile discrepancies. Establish relationships with suppliers to secure favorable pricing and quality ingredients.
4. Staff Supervision and Training: Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants. Provide ongoing coaching and feedback to team members to enhance performance and development. Foster a positive work environment that encourages teamwork and creativity.
5. Collaboration with Front of House: Work closely with the front of house team to ensure seamless communication and coordination between kitchen and dining room. Collaborate on menu planning, special events, and promotions to drive sales and enhance the overall guest experience. Address any customer concerns or special requests in a timely and professional manner.
6. Financial Management: Monitor food costs and labor expenses to meet budgetary targets. Identify opportunities to increase revenue and control costs without sacrificing quality. Implement cost-saving measures while maintaining high standards of food quality and service.

• Proven experience as a sous Chef or Junior Sous Chef in a high-volume restaurant environment.
• Culinary degree or equivalent training from a recognized culinary institution.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills.
• Proficiency in menu planning, food costing, and inventory management.
• Creative flair and passion for food innovation.
• Sales-oriented mindset with a focus on customer satisfaction.

Working Conditions:

• Fast-paced kitchen environment with frequent standing, walking, and lifting.
• Evening, weekend, and holiday availability required.
• May be exposed to high temperatures, sharp utensils, and hazardous equipment.