Executive Sous Chef Job Description

Job Title: Executive Sous Chef

Reports To: Head Chef/Executive Chef

Summary:

The Sous Chef assists the Head Chef in overseeing kitchen staff, ensuring the quality of food items, maintaining cleanliness standards, and creating an enjoyable dining experience for guests.

Key Responsibilities:

1. Kitchen Operations Management:

· Assist in the day-to-day operations of the kitchen.

· Ensure all food is prepared to the highest standards of quality and consistency.

· Monitor and maintain daily prep requirements & levels of food, inventory & supplies.

· Oversee and manage kitchen staff, including scheduling, training, and performance management.

2. Food Preparation and Presentation:

· Prepare and cook high-quality food items according to standardized recipes

· Ensure all dishes are presented aesthetically and according to company standardization.

· Ensure proper portion control and waste management.

3. Health and Safety Compliance:

· Maintain a clean, safe, and organized kitchen environment.

· Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen equipment.

· Ensure compliance with health and safety regulations, food hygiene standards, and the HACCP.

4. Staff Supervision and Training:

· Supervise and mentor kitchen staff, fostering a positive and productive work environment.

· Conduct training opportunities to enhance the skills and efficiency of kitchen personnel.

5. Administrative Duties:

· Assist in inventory control and Kitchen PAR Stocks.

· Prepare reports on kitchen activities, including inventory, food cost, and staff performance.

· Collaborate with front-of-house staff to ensure smooth service and guest satisfaction.

Qualifications:

· Education: Culinary degree or equivalent experience in a similar role.

· Experience: Minimum of 3-5 years in a professional kitchen environment, with at least 1-2 years in a supervisory role.

· Skills:

· Strong culinary skills and creativity.

· Excellent leadership and interpersonal skills.

· Ability to work under pressure and in a fast-paced environment.

· Strong organizational and multitasking abilities.

· Proficiency in kitchen equipment and technology.

· Certifications: Food Handler’s certification and other relevant safety and health certifications.

Working Conditions:

· Ability to work in a hot, humid, cold and fast-paced environment.

· Availability to work varied shifts, including evenings, weekends, and holidays.

· Physical stamina to stand for extended period and lift heavy objects.