Job Overview
The Sous Chef is second in command of our kitchen. You will follow our Executive Chef’s specifications and guidelines. The
successful candidate will employ their culinary and managerial skills to
play a critical role in maintaining and enhancing our customers’ satisfaction.
Responsibilities and
Duties
● Help
in the preparation and design of all food and drinks menus
●
Produce
high quality plates both design and taste wise
●
Ensure
that the kitchen operates in a timely way that meets our quality standards
●
Fill
in for the Executive Chef in planning and directing food preparation when
necessary
●
Resourcefully
solve any issues that arise and seize control of any problematic situation
●
Manage
and train kitchen staff, establish working schedule and assess staff’s
performance
●
Order
supplies to stock inventory appropriately
●
Comply
with and enforce sanitation regulations and safety standards
●
Maintain
a positive and professional approach with coworkers and customers
Requirements
● 4+ years of experience as a Sous Chef
●
Understanding
of various cooking methods, ingredients, equipment and procedures
●
Excellent
record of kitchen and staff management
●
Accuracy
and speed in handling emergency situations and providing solutions
●
Familiar
with industry’s best practices
●
Working
knowledge of various computer software programs (MS Office, restaurant
management software, POS)
●
BS
degree in culinary science or related certificate would be a plus