Sous Chef

The Sous Chef is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques.

In addition, the Sous Chef ensures that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.

Duties & Responsibilities

·         Ensure the quality and safety of food

·         Keep the kitchen clean, organized and well stocked

·         Maintain equipment and utensils

·         Train and develop crew members

·         Promote teamwork and create a great customer experience

·         Accomplish station’s goals

·         Monitor food waste and inventory levels

·         Resolve food quality issues

·         Develop a strong team dynamic between back of house Crew and front of house Crew

·         Ensuring the kitchen is properly clean and sanitized

Requirements

·         Proficient in English and/or Spanish

·         Ability to stand on your feet for several hours

·         Ability to lift at least 50 lbs

·         Experience working as a line or prep cook

·         Must comply with all sanitation procedures

Skills

·         Communication

·         Teamwork Oriented

·         Maintains a Good Energy Level

·         Thorough and Organized

·         Professional

·         Punctual