Position Summary
The Sous Chef assists the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining food safety standards, and leading kitchen staff. The Sous Chef plays a key role in menu execution, inventory management, staff training, and maintaining a clean and efficient kitchen environment.
Key ResponsibilitiesCulinary Operations
- Assist in planning, preparing, and executing menu items according to established recipes and quality standards.
- Supervise food preparation and cooking activities during service.
- Ensure consistency in taste, presentation, and portion control.
- Support menu development and seasonal menu updates.
- Monitor food quality and make adjustments as needed.
Team Leadership
- Supervise, train, and mentor line cooks, prep cooks, and kitchen assistants.
- Delegate tasks and ensure efficient workflow during shifts.
- Assist with scheduling and staff performance evaluations.
- Foster a positive and professional kitchen culture.
Inventory & Cost Control
- Monitor inventory levels and assist with ordering food and kitchen supplies.
- Minimize food waste and control food costs.
- Receive and inspect deliveries for quality and accuracy.
- Ensure proper storage and rotation of products using FIFO (First In, First Out) procedures.
Food Safety & Compliance
- Maintain compliance with all health, sanitation, and food safety regulations.
- Ensure kitchen cleanliness and proper equipment maintenance.
- Conduct regular safety checks and enforce hygiene standards.
- Monitor temperature logs and food handling procedures.
Administrative Duties
- Assist with kitchen budgeting and cost management.
- Maintain production records, inventory reports, and ordering documentation.
- Step into the Executive Chef role when required.
Qualifications
- Culinary degree, diploma, or equivalent professional experience preferred.
- 3–5 years of kitchen experience, including supervisory responsibilities.
- Strong knowledge of food preparation techniques and kitchen operations.
- Understanding of food safety regulations and sanitation practices.
- Excellent leadership, communication, and organizational skills.
- Ability to work in a fast-paced environment and under pressure.
- Flexible schedule, including evenings, weekends, and holidays.
Skills & Competencies
- Leadership and team management
- Menu execution and recipe adherence
- Time management and multitasking
- Inventory and cost control
- Problem-solving and decision-making
- Attention to detail
- Food safety and sanitation compliance
Physical Requirements
- Ability to stand for extended periods.
- Ability to lift and carry up to 50 lbs (23 kg).
- Ability to work in hot, fast-paced kitchen environments.
- Manual dexterity for food preparation and equipment operation.
People with a criminal record are encouraged to apply
Work Location: In person
