Sous Chef

Key Responsibilities:

• Assist the Head Chef/Executive Chef in managing daily kitchen operations.
• Supervise and support kitchen staff to ensure efficient workflow and high-quality food preparation.
• Prepare, cook, and oversee menu items according to established recipes and standards.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Monitor food preparation and service during operating hours.
• Train, mentor, and evaluate kitchen staff on cooking techniques, safety, and kitchen procedures.
• Assist in creating and updating menus, specials, and recipes.
• Manage inventory levels and coordinate ordering of food and kitchen supplies.
• Minimize food waste and control food costs through proper stock management.
• Ensure compliance with food safety, sanitation, and health regulations.
• Conduct regular checks on food storage, labeling, and expiration dates.
• Maintain cleanliness, organization, and safety of all kitchen areas and equipment.
• Coordinate with front-of-house staff to ensure smooth service and guest satisfaction.
• Address and resolve kitchen operational issues promptly and professionally.
• Take charge of kitchen operations in the absence of the Head Chef/Executive Chef.

Job Requirements

Qualifications:

• Proven experience as a Sous Chef, Senior Line Cook, or similar leadership role in a professional kitchen.
• Strong knowledge of culinary techniques, food safety standards, and kitchen operations.
• Ability to lead, motivate, and develop a team in a fast-paced environment.
• Excellent organizational, communication, and time-management skills.
• Ability to work flexible schedules, including weekends, holidays, and evenings.
• Culinary education or relevant certifications are an advantage.