Sous Chef

We are looking for an enthusiastic leader who wants to flourish in an environment full of passionate talents - one team, one dream! 

Sous Chef will assist the Chef the Cuisine in managing the kitchen operations and ensuring the quality and consistency of food preparation. They will oversee kitchen staff, coordinate food production, contribute to menu development, and handle ordering from vendors. Sous Chef reports to the Chef the Cuisine.

Daily expectations include but not limited to:

• Assist the Chef the Cuisine in menu planning and development.
• Supervise kitchen staff and coordinate their activities.
• Oversee food preparation, cooking, and plating to ensure quality and consistency.
• Train and mentor kitchen staff, including line cooks and prep cooks.
• Place orders with vendors for ingredients, supplies, and equipment as needed.
• Monitor inventory levels and order supplies in a timely manner to maintain stock levels.
• Ensure compliance with food safety and sanitation standards.
• Assist in creating and maintaining standardized recipes and portion sizes.
• Assist with scheduling and staffing requirements.
• Collaborate with the Head Chef to develop new menu items and specials.
• Handle kitchen-related issues and emergencies in the absence of the Head Chef.

• Ability to assist the Chef the Cuisine in creating and developing menus.
• Skill in supervising kitchen staff and effectively coordinating their activities.
• Capability to oversee food preparation, cooking, and plating to maintain quality and consistency.
• Proficiency in training and mentoring kitchen staff, including line cooks and prep cooks.
• Experience in placing orders with vendors for ingredients, supplies, and equipment as required.
• Ability to monitor inventory levels and order supplies promptly to maintain appropriate stock levels.
• Commitment to ensuring compliance with food safety and sanitation standards.
• Skill in creating and maintaining standardized recipes and portion sizes.
• Capacity to assist with scheduling and meeting staffing requirements in the kitchen.
• Collaboration with the Head Chef to develop new menu items and specials.
• Capability to handle kitchen-related issues and emergencies efficiently in the absence of the Head Chef.