Mimo Sous Chef

Position Overview

The Sous Chef will work alongside the Executive Sous Chef in the main kitchen to manage the daily operations of the kitchen, including leading and motivating a team of kitchen staff, creating menus, and managing food costs.

Essential Duties And Responsibilities

• Work closely with the Executive Sous Chef to create new menus and update existing ones
• Oversee the daily operations of the kitchen, including food preparation and cooking, plating, and presentation
• Train and supervise kitchen staff, ensuring that they follow the proper techniques, safety standards, and sanitation procedures
• Manage food costs by ordering ingredients, minimizing waste, and implementing inventory control procedures
• Ensure that all dishes are prepared and presented according to the highest standards of quality, taste, and appearance
• Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and customer satisfaction
• Keep up-to-date with industry trends, techniques, and innovations, and incorporate them into the menu and kitchen operations as appropriate
• Handle administrative duties, such as scheduling, payroll, and inventory management
• Maintain a clean, organized, and safe kitchen environment at all times

Qualification Requirements

• Must be at least 21 years of age
• Bachelor's degree or culinary degree in a related field, and/or equivalent combination of education and experience
• Certification from a culinary school preferred
• Two (2) or more years of experience as a Sous Chef or similar role
• Certified Food Protection Manager Certification required
• Previous leadership experience in the culinary field preferred
• Excellent knowledge of culinary techniques, ingredients, and equipment
• Complete knowledge of health and safety regulations
• Understanding of food cost management and inventory control
• Basic knowledge of Microsoft Office software
• In-depth skills and knowledge of all kitchen operations, especially large-volume production
• Extensive kitchen technical knowledge and current culinary trends
• Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCPC
• Creative, innovative, and inspired to develop new and intriguing menus designed for appropriate clientele
• Able to lead and mentor a team
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Able to work a flexible schedule to include nights and weekends
• Willing and able to work in a fast-paced, busy, and somewhat stressful environment

Supervisory Responsibilities

This position will supervise all line-level positions within main kitchen.