Sous Chef

About the role

The Sous Chef supports the Executive Chef in creating and implementing menus and concepts, managing kitchen operations, and leading kitchen staff. They are responsible for maintaining food quality, proper portioning, and attractive plating.

The role requires strong leadership, organization, and communication skills to oversee daily kitchen activities, train staff, and ensure professional performance. The Sous Chef acts as a stand-in for the Executive Chef when needed, taking on all related responsibilities.

Responsibilities

• Support the Executive Chef in menu creation and concept implementation
• Maintain food quality, proper portioning, and attractive plating
• Oversee daily kitchen operations and staff performance
• Train and coach kitchen staff, including new team members
• Ensure efficient and professional kitchen operations
• Act as a stand-in for the Executive Chef when required

Requirements

• Certified food safety training
• Culinary education
• Relevant experience in a similar role

Benefits

• Competitive hourly wage
• Comprehensive benefits package