Sous Chef

1. Support the head chef in all aspects of kitchen management and food preparation.
2. Contribute to menu creation, including specials and regular menu items, and sometimes calculate menu item prices.
3. Preparing and cooking dishes, ensuring quality and consistency, and may also be involved in food presentation.
4. Oversee kitchen staff, delegate tasks, and ensure efficient teamwork. They also train new employees on kitchen procedures and food safety protocols.
5. Track inventory, order supplies, and manage food costs.
6. Maintaining a clean and safe kitchen environment, adhering to food safety regulations, and educating staff on these standards.
7. Monitor kitchen equipment, ensuring it is in good working order and meets safety standards.
8. Responsibilities to keep the kitchen running smoothly.
9. Handle unexpected challenges and resolve kitchen-related issues efficiently.

Job Type: Full-time

Work Location: In person