Sous Chef

Sous Chef:

The primary responsibility of a Sous Chef is to oversee the day-to-day operations in the kitchen, ensuring food is prepared to the highest standard, managing kitchen staff, and maintaining a smooth workflow. Here’s a breakdown of the typical job description:

Key Responsibilities:

1. Supervise Kitchen Staff:
   • Manage, train, and mentor junior kitchen staff, including line cooks, prep cooks, and dishwashers.
   • Ensure that kitchen staff adhere to safety and hygiene standards.
2. Food Preparation & Cooking:
   • Oversee food preparation and ensure consistency and quality of all dishes.
   • Step in to cook when necessary, especially during busy periods or to handle complex dishes.
3. Menu Planning & Development:
   • Assist the Head Chef in designing menus, creating new recipes, and modifying existing ones.
   • Ensure dishes are created and served in line with the restaurant’s culinary style.
4. Inventory & Stock Management:
   • Monitor food inventory levels, and ensure necessary ingredients are in stock.
   • Manage food storage and rotation to minimize waste and ensure freshness.
5. Quality Control:
   • Ensure all dishes leaving the kitchen meet the restaurant's quality standards in terms of presentation, flavor, and temperature.
   • Conduct regular tastings and reviews of dishes.
6. Ensure Health & Safety Compliance:
   • Enforce food safety practices and cleanliness in the kitchen, ensuring all staff follow proper sanitation guidelines.
   • Conduct regular checks on food storage areas to ensure compliance with safety standards.
7. Assist with Ordering Supplies:
   • Help the Head Chef with ordering ingredients and kitchen supplies.
   • Track and manage stock levels to avoid shortages or overstocking.
8. Manage Kitchen Operations:
   • Oversee the kitchen during service, ensuring all stations are running efficiently.
   • Monitor the timing of food orders to ensure they are completed promptly.
9. Customer Satisfaction:
   • Handle customer complaints regarding food and resolve issues quickly and professionally.
   • Ensure that each dish is served with care, attention to detail, and in accordance with customer preferences.
10. Maintain Equipment:
    • Ensure all kitchen equipment is well-maintained, clean, and in good working condition.
    • Report any equipment malfunctions or maintenance needs to the Head Chef.

Required Skills & Qualifications:

• Culinary degree or equivalent professional experience.
• Strong knowledge of kitchen operations and techniques.
• Ability to manage a team and work under pressure.
• Good communication and organizational skills.
• Creative, with a passion for food and culinary arts.
• Familiarity with food safety regulations and health standards.

Work Environment:

• Often works long hours, including nights, weekends, and holidays.
• Can be physically demanding, requiring standing for extended periods, lifting, and fast-paced work during peak service hours.
• Reports to the Executive Chef.

Additional Traits:

• Leadership: Ability to motivate and direct a team, resolve conflicts, and maintain morale.
• Flexibility: Willingness to step into different roles as needed, whether it’s cooking, prepping, or managing.
• Time Management: Skilled at balancing multiple tasks and prioritizing during busy times.

This position is ideal for someone who is looking to advance their culinary career and take on more leadership responsibilities.