The Sous Chef is responsible for assisting the Executive Chef in the daily operations of the kitchen. This role involves managing kitchen staff, ensuring food quality and consistency, and maintaining a clean and safe kitchen environment. The Sous Chef will also assist in menu development, cost control, and inventory management.
Responsibilities and Duties:
- Assists the Executive Chef in developing and maintaining menu items
- Oversees daily kitchen operations, including food preparation, cooking, and plating
- Manages kitchen staff, including hiring, training, scheduling, and performance evaluations
- Ensures food quality, consistency, and presentation meet restaurant standards
- Maintains a clean and organized kitchen environment, adhering to food safety and sanitation regulations
- Assists with inventory control, ordering, and cost management
- Collaborates with the front-of-house team to ensure smooth service
- Participates in menu planning and development
- Assists with recipe development and testing
Education & Experience:
- Proven experience as a Sous Chef or similar role in a high-volume kitchen
- Strong culinary skills and knowledge of various cuisines
- Ability to manage and lead a kitchen team
- Excellent organizational and time management skills
- Strong attention to detail and food safety practices
- Ability to work under pressure in a fast-paced environment
Salary Range- $90000 - $95000
