The Sous Chef is responsible for assisting the Executive Chef in the daily operations of the kitchen. This role involves managing kitchen staff, ensuring food quality and consistency, and maintaining a clean and safe kitchen environment. The Sous Chef will also assist in menu development, cost control, and inventory management.

Responsibilities and Duties:

• Assists the Executive Chef in developing and maintaining menu items
• Oversees daily kitchen operations, including food preparation, cooking, and plating
• Manages kitchen staff, including hiring, training, scheduling, and performance evaluations
• Ensures food quality, consistency, and presentation meet restaurant standards
• Maintains a clean and organized kitchen environment, adhering to food safety and sanitation regulations
• Assists with inventory control, ordering, and cost management
• Collaborates with the front-of-house team to ensure smooth service
• Participates in menu planning and development
• Assists with recipe development and testing

Education & Experience:

• Proven experience as a Sous Chef or similar role in a high-volume kitchen
• Strong culinary skills and knowledge of various cuisines
• Ability to manage and lead a kitchen team
• Excellent organizational and time management skills
• Strong attention to detail and food safety practices
• Ability to work under pressure in a fast-paced environment