Sous Chef I

About the role

The Sous Chef I plays a critical role in supporting the Head Chef and ensuring the smooth operation of the kitchen within a retail trade environment. This position is responsible for assisting in menu planning, food preparation, and maintaining high standards of food quality and safety. The Sous Chef I oversees kitchen staff, coordinates daily kitchen activities, and ensures timely delivery of dishes to meet customer expectations.

Responsibilities

• Aid in planning and developing menus that cater to customer preferences and seasonal availability.
• Supervise and coordinate kitchen staff activities to ensure efficient food preparation and presentation.
• Maintain strict hygiene and safety standards in compliance with local health regulations.
• Manage inventory levels, order supplies, and control food costs to optimize kitchen operations.
• Train and mentor junior kitchen staff to enhance their skills and promote teamwork.
• Monitor food quality and consistency to ensure all dishes meet established standards.
• Collaborate with other departments to ensure smooth service flow and customer satisfaction.

Requirements

• High school diploma or equivalent; culinary degree or certification preferred.
• At least 2 years of experience working in a professional kitchen environment.
• Basic knowledge of food safety standards and kitchen sanitation practices.
• Ability to work flexible hours including weekends and holidays.
• Strong organizational and communication skills.

Preferred Qualifications

• Formal culinary training or certification from an accredited institution.
• Experience in a retail trade or food service setting.
• Proficiency in inventory management and cost control software.
• Leadership experience in supervising kitchen teams.
• Knowledge of diverse cuisines and menu development.