A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen’s chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility in the kitchen.
Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.
Duties & Responsibilities:
Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
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
Discover talented chefs and train them in order to reach the high standards of the location
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
Requirements
Proficient in English and/or Spanish
2 years of experience as a Sous Chef
Understanding of various cooking methods, ingredients, equipment and procedures
Excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industry’s best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
BS degree in Culinary science or related certificate would be a plus
Skills
Communication
Teamwork Oriented
Maintains a Good Energy Level
Thorough and Organized
Professional
Punctual
Job Type: Full-time
Pay: $20.00 - $25.00 per hour
Benefits:
Dental insurance
Health insurance
Paid time off
Vision insurance