Sous Chef

We are looking for a strong Sous Chef to help lead and inspire our kitchen staff. Hire, train, and schedule kitchen staff. Collaborate with restaurant management on daily operations and special events. Manage the kitchen by optimizing staff productivity, product utilization, and stepping in to help wherever needed.

To ensure success, you should have excellent leadership skills with experience managing staff in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service, with the ability to lead and inspire our kitchen staff through teaching, developing, motivating, and idea generation as a means to continually improve.

Sous Chef Responsibilities:

• Ensure that all food meets the highest quality standards and is served on time.
• Ensure consistent presentation, technique, and quality standards.
• Coordinate kitchen staff and assist them as required.
• Provide orientation and train new kitchen employees.
• Train staff to prepare and cook menu items.
• Conduct inventory.
• Implement and manage the company's policies and procedures.
• Help manage and maintain Hazardous Analysis & Critical Control Point (HACCP) plans.
• Help manage staff schedules and labor costs.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and adherence to the restaurant’s preventive maintenance programs.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition. Deliveries are performed according to the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Continually find ways to improve yourself and our culinary team.
• Cook selected items as well as butchering proteins.
• Help oversee special catering events.

Sous Chef Requirements:

• 2+ years of culinary management with 4+ years of experience in a scratch kitchen.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Exceptional standards for cleanliness, health, and safety.
• Effective employee interaction skills.
• Serve-Safe Certification