Sous Chef

Key Responsibilities:

1- Assist the Executive Chef in menu planning, recipe development, and implementation
2- Oversee daily kitchen operations, including food preparation, plating, and presentation
3- Ensure all food is prepared and served in accordance with established health, safety, and sanitation standards
4- Manage and train kitchen staff, including line cooks, prep cooks, and dishwashers
5- Maintain inventory and ordering of all necessary kitchen supplies and equipment
6- Implement and enforce kitchen policies and procedures to maintain efficiency and consistency
7- Collaborate with the front-of-house team to ensure a seamless dining experience for guests
8- Fill in for the Executive Chef in their absence and lead the kitchen team as needed

Required Qualifications:

1- Minimum of 5-7 years of experience as a Sous Chef or equivalent position in a high-volume, fast-paced restaurant environment
2- Proven track record of successfully managing a kitchen team and maintaining high standards of food quality and service
3- Strong knowledge of culinary techniques, food safety regulations, and inventory management

Preferred Qualifications:

1- Formal culinary training or degree in Culinary Arts or a related field
2- Experience working in a multi-unit restaurant group or company
3- Proficient in menu costing and budgeting
4- Certified in food safety