Sous Chef

Job Summary
Le Boulevardier Restaurant is seeking an experienced, organized, and hands-on Sous Chef to support the Head Chef and lead the kitchen team during daily operations. The ideal candidate should have strong culinary skills, excellent leadership abilities, and the ability to maintain consistent food quality, kitchen efficiency, and high standards of cleanliness and food safety in a busy restaurant environment.

Key Responsibilities

• Assist the Head Chef with daily kitchen operations and service
• Supervise and support kitchen staff during food preparation and service
• Prepare and cook menu items according to restaurant standards
• Ensure consistency in food quality, taste, presentation, and portion sizes
• Organize and oversee daily prep lists and kitchen assignments
• Train, coach, and mentor cooks and other kitchen team members
• Monitor food inventory and assist with ordering ingredients and supplies
• Help control food costs, portions, and kitchen waste
• Ensure proper food storage, labeling, and temperature control
• Maintain clean, organized, and efficient kitchen workstations
• Enforce food safety, sanitation, and health regulations
• Coordinate with front-of-house staff to ensure smooth service
• Assist with menu development, specials, and recipe execution
• Step in for the Head Chef and oversee kitchen operations when required

Requirements

• Previous Sous Chef, Chef de Partie, or senior line cook experience preferred
• Strong culinary and food preparation skills
• Proven ability to lead and motivate a kitchen team
• Good knowledge of food safety and sanitation standards
• Ability to work effectively in a fast-paced restaurant environment
• Strong organizational and time-management skills
• Excellent communication and problem-solving abilities
• Reliable, professional, and committed to maintaining high kitchen standards

Preferred Skills

• Professional restaurant or culinary kitchen experience
• Strong knowledge of cooking techniques and kitchen procedures
• Experience with inventory, ordering, and food-cost control
• Menu preparation and recipe execution skills
• Staff training and kitchen leadership experience
• Excellent attention to detail and food presentation
• Ability to remain calm and organized during busy service
• Strong teamwork, accountability, and work ethic

Sueldo: S/.16.00 - S/.24.00 la hora

Horas previstas: 34.0 por semana

Lugar de trabajo: Empleo presencial