Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Looking for an experienced Sous Chef. Candidates must be able to accurately and efficiently work full service shifts as well as prepare and portion food products prior to cooking. We Offer Competitive Salary & Benefits. Prior expereince as a chef de cuisine, sous-chef de cuisine, cook, line cook, prep cook very helpful to the success at this opportunity.
Requirements/Responsibilities
Sous Chef Requirements / Responsibilities
* Assisting Executive Chef to provide customers with an excellent food experience
* Running the line and ensuring quality service
* Prep work and maintenance of quality standards
* Communicating clearly with managers, kitchen and front of house staff
* Ability to handle BOH paperwork & processing orders
* Be able to work in a standing position for long periods of time
* Scheduling staff as needed
* Experience in a full service restaurant is required.
* Must have a flexible schedule.
Prior expereince as a chef de cuisine, sous-chef de cuisine, cook, line cook, prep cook very helpful to the success at this opportunity.