Sous Chef

About the Role

The successful Sous Chef is a vital member of the culinary team, responsible for assisting the Executive Chef in planning, preparing, and executing high-quality meals and dining experiences for guests and crew. This role demands strong culinary skills, creativity, attention to detail, and the ability to thrive in a dynamic and challenging environment.

Responsibilities

• Assist the Executive Chef in designing and executing menus that cater to the preferences, dietary requirements, and cultural considerations of guests and crew.
• Prepare and cook a variety of dishes, ensuring they meet the highest culinary standards in terms of taste, presentation, and quality.
• Supervise and coordinate the work of kitchen staff to ensure smooth operations and efficient food production.
• Oversee the cleanliness, organization, and maintenance of the galley (kitchen) to meet health and safety standards.
• Recruit culinary staff when necessary to fill vacant positions.
• Adhere to strict food safety and sanitation protocols to prevent contamination and ensure the safety of guests and crew.
• Monitor and enforce proper handling, storage, and disposal of food items to prevent waste and spoilage.
• Train and mentor junior kitchen crew staff to improve their culinary skills and understanding of kitchen operations.
• Maintain a positive and collaborative working environment to encourage teamwork and professional growth.
• Assist in inventory management, including monitoring stock levels of ingredients and supplies, and placing orders as needed.
• Minimize food waste through effective portion control and creative use of leftovers.
• Interact with guests in a courteous and professional manner, addressing any dietary preferences or special requests.
• Present and describe dishes to guests, showcasing culinary expertise and knowledge.
• Adapt to changing menus, guest preferences, and dietary requirements with flexibility and a positive attitude.
• Collaborate closely with the Executive Chef, other kitchen staff, and crew members to ensure a seamless dining experience.
• Additional job duties as assigned.

Requirements

• High school or culinary degree or relevant culinary training preferred.
• Proven experience as a Sous Chef or similar role, preferably in a high-end restaurant or hospitality setting.
• Minimum of three (3) years of total kitchen experience in full-service/banquet, high volume environment.
• At least one (1) year of kitchen staff management experience.
• Minimum two (2) years formal culinary training OR two (2) years additional kitchen experience in a full-service/banquet, high volume environment.
• SERV Safe Certified.
• Excellent communication and leadership skills.
• Ability to work under pressure and meet tight deadlines.
• Proficiency in food safety and sanitation standards.
• Flexibility to work irregular hours and adapt to a changing schedule.
• Strong attention to detail and creativity.
• Physical stamina and ability to work in a confined galley environment.
• Basic computer skills for inventory tracking and communication.

Physical Requirements