Restaurant Sous Chef

Core Job Responsibilities & Duties

• Food Preparation & Presentation: Assist the Head Chef in planning and directing food preparation and culinary activities. Ensure that all dishes are prepared to the highest standards of quality and presentation.
• Menu Development: Collaborate with the Head Chef to create innovative and appealing menu items. Contribute to the development of seasonal and special event menus.
• Kitchen Management: Oversee kitchen operations during the Head Chef’s absence. Manage kitchen staff, ensuring efficient workflow and adherence to food safety and sanitation standards.
• Inventory & Ordering: Monitor inventory levels and order supplies as needed. Ensure all ingredients and equipment are available and properly maintained.
• Training & Development: Train and mentor kitchen staff, fostering a positive and collaborative work environment. Provide guidance on cooking techniques and presentation.
• Quality Control: Maintain a keen eye for detail to ensure that all dishes meet Johnny's Italian Steakhouse's quality standards. Perform regular quality checks and address any issues promptly.
• Health & Safety Compliance: Ensure compliance with health and safety regulations, including proper food handling, storage, and sanitation practices.
• Cost Management: Assist in managing food costs and controlling waste. Implement cost-effective practices without compromising quality.
• Customer Interaction: Occasionally interact with guests to gather feedback and ensure their satisfaction with the dining experience.

Qualification Standards & Company Requirements

• Proven experience as a Sous Chef or similar role in a high-end restaurant.
• Culinary degree or equivalent professional experience.
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure and maintain composure in a fast-paced environment.
• Passion for culinary arts and a commitment to delivering exceptional dining experiences.
• Knowledge of health, safety, and sanitation regulations pertaining to the restaurant industry
• Flexibility to work evenings, weekends, and holidays are required