Restaurant Sous Chef

POSITION SUMMARY:

The Sous Chef is responsible for the day-to-day operations of the kitchen, collaborating closely with the chef de cuisine to drive culinary excellence. This position requires a seasoned culinary professional with a passion for innovation, a commitment to quality, and the ability to inspire and guide the kitchen staff.

ESSENTIAL JOB RESPONSIBILITIES:

• Responsible for day to day kitchen operations, planning, and managing successful culinary execution in line with quality and brand standards under the direction of the Chef de Cuisine.
• Provide leadership and support to kitchen staff, fostering a positive and collaborative work environment.
• Mentor and guide cooks and kitchen support, encouraging skill development and a commitment to culinary excellence.
• Collaborate with the chef de cuisine to contribute ideas for menu planning, incorporating creativity and innovation.
• Actively participate in the development of new dishes, ensuring they align with the company’s culinary vision.
• Oversee the entire food preparation process, ensuring that all dishes meet the highest quality and presentation standards.
• Supervise and coordinate the work of line cooks, ensuring efficiency and adherence to recipes.
• Conduct comprehensive training for new kitchen staff, covering cooking techniques, safety protocols, and kitchen procedures.
• Provide ongoing coaching and development opportunities, encouraging a culture of continuous improvement.
• Maintain a vigilant eye on the quality of ingredients, conducting regular taste tests and visual inspections.
• Implement rigorous quality control measures to uphold the company’s culinary standards.
• Collaborate in the creation of staff schedules, ensuring optimal coverage during peak hours and special events.
• Address staffing needs, conduct performance reviews, and handle disciplinary actions when necessary.
• Enforce strict adherence to health and safety regulations within the kitchen.
• Conduct regular inspections to maintain impeccable cleanliness and hygiene standards.
• Work closely with the chef de cuisine to execute the culinary vision of the company, maintaining consistency and creativity in offerings.
• Follow standardized recipes and guidelines to prepare and cook menu items.
• Assist in managing inventory levels, placing orders, and implementing strategies to minimize waste.
• Contribute to the development and updating of standard operating procedures.
• Perform all other tasks as duties as assigned and/or per business need.

KNOWLEDGE, EXPERIENCE AND SKILLS:

• Minimum of 3 years of experience in a Culinary Management role and/or equivalent relevant experience.
• Strong passion for food and hospitality.
• In-depth knowledge of culinary techniques, menu planning, and kitchen management.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to thrive in a high-paced kitchen environment while maintaining composure under pressure.
• Excellent verbal and written communication skills.
• Excellent time management, active listening, and learning skills.
• Excellent coaching and mentoring skills.
• Knowledge of Microsoft Office applications, scheduling, inventory, and purchasing systems.
• A Food Handler’s Certificate is required.
• Culinary degree or relevant certifications are preferred.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

The base pay range for this position is $70,000 -$75,000 per annum. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Job Type: Full-time

Pay: $70,000.00 - $75,000.00 per year

Benefits:

• Food provided
• Paid time off
• Referral program

Shift:

• 11 hour shift

Supplemental Pay:

• Bonus opportunities

Experience:

• Kitchen management: 3 years (Required)

Language:

• Spanish (Preferred)

Work Location: In person