Sous Chef

About the role

The role of Sous Chef is crucial in ensuring the smooth operation of the kitchen. Reporting directly to the Executive Chef, the Sous Chef oversees daily operations, assists in menu development, and ensures food quality and safety.

Responsibilities

• Oversee daily kitchen operations, including meal preparation and food service.
• Aid in the development and execution of new menu items.
• Ensure adherence to food safety and sanitation standards.
• Collaborate with the Executive Chef to maintain high-quality culinary standards.
• Train and mentor kitchen staff.

Requirements

• Bachelor’s degree in Culinary Arts or related field.
• Minimum 3 years of experience as a Sous Chef or equivalent.
• Proven ability to manage kitchen staff and operations.
• Strong knowledge of food safety regulations and practices.
• Excellent organizational and time management skills.

Qualifications

• Proficiency in multiple cuisines.
• Experience with kitchen equipment and food preparation techniques.
• Ability to work flexible hours, including evenings and weekends.

Skills

• Leadership and team management skills.
• Attention to detail and problem-solving abilities.
• Effective communication and interpersonal skills.

Benefits

• Comprehensive health insurance coverage.
• Flexible work schedule.
• Professional development opportunities.
• Competitive salary and benefits package.

Pay

Salary range: $50,000 - $60,000 annually.

Schedule

Monday through Friday, 6:00 AM - 2:00 PM.

Note: The above details are subject to change based on company policy and negotiation.