Sous Chef

Responsibilities for Sous Chef

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in best cleanliness and sanitation practices
• Handles the responsibilities of the Executive Chef in his/her absence.

Qualifications for Sous Chef

• High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred
• Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Safe Food Handling Certification
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Job Type: Full-time

Pay: $40,000.00 - $50,000.00 per year

Benefits:

• Flexible schedule

Experience:

• Culinary experience: 2 years (Preferred)
• Cooking: 2 years (Preferred)

Work Location: In person