sous chef

Job Description & Requirements

Job Title: Sous Chef

Reports to: Head Chef

Job Purpose:

The Sous Chef is responsible for supporting the Head Chef in the management of the kitchen, ensuring food quality and consistency, and managing kitchen staff to create an efficient and productive work environment.

Key Responsibilities:

• Assist the Head Chef in planning menus and creating dishes.

• Help supervise and manage kitchen staff, including training and development.

• Oversee and participate in food preparation and cooking activities.

• Ensure quality control and consistency of all food items prepared in the kitchen.

• Adhere to all health and safety standards and regulations.

• Maintain a clean and organized kitchen and work area.

• Assist with inventory management and ordering of food supplies.

• Monitor food costs and control waste.

• Collaborate with the Head Chef to create new recipes and menus.

• Follow recipes accurately and consistently.

• Perform other duties as assigned by the Head Chef.

• Proven experience as a Sous Chef or similar role in a restaurant or hotel.

• Knowledge of culinary techniques and best practices.

• Ability to manage a team and delegate tasks effectively.

• Excellent communication and interpersonal skills.

• Strong attention to detail.

• Ability to work in a fast-paced environment and adapt to changing priorities.

• Proficient in Microsoft Office and restaurant management software.

Physical Requirements:

• Ability to stand for extended periods of time.

• Ability to lift up to 50 pounds.

• Ability to work in a hot and noisy environment.