Part-Time - Sous Chef

About the role

The Sous Chef assists the Executive Chef in creating and implementing menus and concepts, managing kitchen operations, and leading culinary staff. They ensure food quality by supervising food preparation, maintaining proper portions, and ensuring attractive plating to meet high standards.

The role acts as a leader and communicator between kitchen staff and management, supporting team coaching, training new employees, and ensuring staffing needs are met. The Sous Chef also steps into the Executive Chef's responsibilities when needed.

Responsibilities

• Assist the Executive Chef in menu creation and concept implementation
• Manage kitchen operations and supervise food preparation
• Maintain proper portion control and ensure attractive plating
• Lead and communicate between kitchen staff and management
• Coach and train new employees
• Ensure staffing needs are met
• Perform quality control and staff management
• Assume Executive Chef responsibilities as needed

Requirements

• Culinary certifications
• Relevant experience in a professional kitchen environment
• Strong leadership skills

Benefits

Competitive compensation and benefits package.