Sous Chef

Sous Chef Job Responsibilities:

• Directs food preparation and collaborates with Executive Chef.
• Helps in the design of seasonal menus.
• Assists in the creation of weekly features.
• Oversees and supervises kitchen staff.
• Assists with ordering, inventory and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Assists in scheduling Back of House staff.
• Trains new employees.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Sous Chef Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• 5 years kitchen experience
• Culinary degree is an asset