Sous Chef

Department

Kitchen

Reports To

Executive Chef

Position Summary

A sous chef job is highly demanding and implies taking on a great variety of tasks in both culinary and managerial sector. No day is identical to the other when working as a sous chef as there are days in which the menu must be established and there are days in which ingredients must be purchased. The sous chef is in charge of both these activities as well as supervising his/her staff during the kitchen’s working hours.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

• Come up with new dishes which appeal to the clients, whenever required;
• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”;
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste;
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
• Maintain order and discipline in the kitchen during working hours;
• Help create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen;
• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

• Bachelor’s degree with major concentration in food preparation, management, nutrition or related field
• Four years progressive experience in high volume food production or catering
• Equivalent combination of relevant education and/or experience considered
• Ability to work in high-stress environment

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.