What are the responsibilities and job description for the Sous Chef position at LAM RYAN Hospitality Group?
The Sous Chef is the second-in-command in the kitchen, working closely with the Chef de
Cuisine to manage kitchen operations. They are responsible for overseeing day-to-day kitchen
activities, such as ingredient preparation, recipe execution, and dish presentation. The Sous
Chef also manages the kitchen staff, including line cooks and prep cooks, and ensures that all
kitchen equipment and supplies are properly maintained and organized.
While the Chef de Cuisine is primarily responsible for the overall vision and direction of the
kitchen, the Sous Chef focuses on the day-to-day execution of that vision. They work together
closely to ensure that the kitchen runs smoothly, dishes are prepared to the highest standards,
and customers are satisfied with their dining experience.
Salary : $75,000 - $85,000