Pay: $ 75,000/90,000 yearPosition Summary:As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment.
Job Duties:- Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating.
- Develop and execute menu items that align with our restaurant's standards and customer preferences.
- Ensure all dishes are prepared to the highest quality and presentation standards.
- Supervise and train kitchen staff, fostering a positive and collaborative work environment.
- Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste.
- Uphold all health and safety regulations, ensuring a clean and sanitary kitchen.
- Collaborate with the Executive Chef to create new dishes and seasonal menus.
- Oversee kitchen equipment maintenance and report any issues to the appropriate personnel.
- Manage food cost and labor budgets, working to optimize efficiency and profitability.
- Ensure timely and accurate execution of orders during service hours.
- Performs additional responsibilities as requested by the Chef or General Manager at any time.
Education/ Experience/ Skills:- Proven experience as a Sous Chef or similar role in a high-volume, fine dining restaurant.
- Culinary degree or equivalent experience.
- Strong leadership and communication skills.
- In-depth knowledge of food safety and sanitation standards.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
- Creative and passionate about food, with a keen eye for detail.
- Strong organizational and problem-solving skills.
- Flexibility to work evenings, weekends, and holidays as needed.
Physical Demands:- Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 45 pounds.
- Standing for the duration of a 6+ hour shift with appropriate breaks.
- Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc.
- Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc.
- Repeating motions that may include the wrists, hands and/or fingers
- Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms
- Constant bending, stooping and turning, etc.
- Constant exposure to hot and damp temperature fluctuations
Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.
