Future Opening: Sous Chef

Job Summary

The Sous Chef will be responsible for the overall operation and performance of the kitchen staff. This includes setting goals and targets, monitoring progress, and providing feedback and guidance to ensure that the kitchen staff is meeting the standards of the restaurant. The  will Sous Chef maintain a safe and sanitary working environment and implement and enforce safety and sanitation standards.

Sous Chef Duties and Responsibilities

• Supervise and manage kitchen staff, including training, scheduling, and performance reviews
• Ensure all kitchen staff are properly trained and are following all food safety and sanitation guidelines
• Ensure kitchen operations run smoothly and efficiently
• Monitor and maintain adequate kitchen inventory levels
• Ensure that recipes and food preparation instructions are followed correctly
• Monitor food quality and presentation
• Ensure that all equipment is in good working order
• Maintain a clean and organized kitchen environment
• Assist in menu planning and development

 Sous Chef Requirements and Qualifications

• High school diploma or equivalent
• 1-3 years of kitchen management experience
• Working knowledge of food safety and sanitation standards
• Able to multi-task and work in a fast-paced environment
• Excellent communication, problem-solving, and organizational skills
• Able to work flexible hours, including evenings and weekends
• ServSafe Food Handler certification (preferred)