Sous Chef I

About The Role

The Sous Chef I plays a critical role in supporting the culinary operations within a retail trade environment, ensuring the delivery of high-quality food products that meet customer expectations. This position involves assisting the Executive Chef in managing kitchen staff, overseeing food preparation, and maintaining strict adherence to food safety and sanitation standards. The Sous Chef I is responsible for contributing to menu development, inventory management, and cost control to optimize operational efficiency. This role requires a hands-on approach to cooking and leadership, fostering a collaborative and productive kitchen atmosphere. Ultimately, the Sous Chef I ensures that all culinary activities align with the company’s standards and contribute to an exceptional customer experience.

Responsibilities

• Aid the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating.
• Supervise and train kitchen staff to maintain high standards of food quality and safety.
• Maintain inventory levels, order supplies, and manage food costs to meet budgetary goals.
• Ensure compliance with health and safety regulations, including proper sanitation and hygiene practices.
• Collaborate in menu planning and recipe development to enhance product offerings and customer satisfaction.
• Maintain a clean, organized, and efficient kitchen environment at all times.
• Support scheduling and labor management to optimize team productivity and coverage.

Qualifications

• High school diploma or equivalent.
• At least 2 years of experience in a professional kitchen environment, preferably in a supervisory role.
• Knowledge of food safety standards and sanitation regulations.
• Basic culinary skills including food preparation, cooking techniques, and kitchen equipment operation.
• Ability to work flexible hours including weekends and holidays.

Preferred Qualifications

• Culinary degree or certification from an accredited institution.
• Experience working in a retail trade or food service environment.
• Proficiency in inventory management and cost control software.
• Strong leadership and team management skills.
• Certification in ServSafe or equivalent food safety training.