Sous Chef Job Description
Reports to: Executive Chef
Summary of Position:
A Sous Chef assists the Executive Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant's reputation for excellence.
Duties & Responsibilities:
§ Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency.
§ Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth.
§ Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible.
§ Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.
§ Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control.
§ Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary.
§ Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices.
§ Schedule and organize shifts to ensure adequate coverage and optimal productivity.
§ Monitor food inventory levels, place orders, and manage food costs to maximize profitability.
§ Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records.
§ Assist in developing annual budgets, forecasting expenses, and managing costs within the kitchen department.
§ Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality.
§ Maintain accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting.
§ Establish and maintain relationships with food suppliers and negotiate pricing, contracts, and delivery schedules.
§ Evaluate the quality and suitability of ingredients, conduct product tastings, and source new suppliers when necessary.
§ Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages.
§ Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge.
§ Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests.
§ Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment.
