Works alongside head chef to manage daily kitchen activities ,i.e. overseeing staff, menu preparation, ensuring food quality and freshness, inventory control and training. Strives to exceed guest expectations while achieving a profitable returns.
Leads kitchen team in chef's absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Sous Chef Skills and Qualifications:
Formal Culinary Training, Previous Restaurant Experience, Extensive Food and Beverage Knowledge, Restaurant Industry Knowledge, Strong Organizational Skills, Attention to Detail, Knowledge of Restaurant Regulations, Leadership, Management, Positivity, Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills.
Requires constant standing or walking
Occasionally requires climbing stairs, pushing/pulling racks with product weighing 5-100 pounds, and rarely could weigh up to 200 pounds
Frequent crouching/stooping; reaching for, handling or grasping objects or supplies or lifting/carrying supplies weighing up to 50 pounds
Sitting will be required rarely
Safety requirements: Adhere to company, property and department safety standards and procedures. Safety shoes, proper guards, proper lifting techniques, all safety procedures must be followed
Exposures: Changing temperatures (72-110 degrees F), slippery floors, noise and vibrations.
Ballrooms, Meeting Rooms, Bar and kitchen area
Interaction with staff and customers
Additional duties and responsibilities may be added to this job description at any time. The job description does not state or imply that these are the only activities to be performed by the employee(s) holding this position. Employees are required to follow any other job-related instructions and to perform any other job-related responsibilities as requested by their supervisor.