Sous Chefs oversee food preparation and cooking in establishments, and they help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:

• Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure.
• Preparing meals and food to meet the specifications of guests in a timely manner.
• Properly measuring kitchen ingredients and food portions.
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation.
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
• Ensuring proper food temperatures when cooking and proper storage afterward.
• Keeping the workstation and kitchen equipment clean, organized and sanitized.
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef.
• Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business.