Sous Chef

About This Role

The Sous Chef will support the Executive Chef in overseeing kitchen operations, focusing on high-quality food production and maintaining an efficient work environment. This role is crucial for catering services and banquet events, encompassing menu planning and team management.

Responsibilities

• Assist in the preparation and presentation of high-quality dishes in accordance with culinary standards
• Supervise kitchen staff, providing guidance and support to ensure smooth operations during service
• Manage food production processes, ensuring consistency and quality across all dishes served
• Collaborate with the Executive Chef on menu development, including seasonal specials and catering options
• Maintain cleanliness and organization of the kitchen, adhering to health and safety regulations
• Monitor inventory levels and assist in ordering supplies as needed to ensure efficient kitchen operations
• Train new kitchen staff in food preparation techniques, safety protocols, and company standards
• Help manage shifts effectively, ensuring all tasks are completed in a timely manner during busy service periods

Requirements

• Proven experience as a Sous Chef or in a similar role within a food service or culinary environment
• Strong knowledge of cooking techniques, food production processes, and kitchen management practices
• Excellent team management skills with the ability to supervise and motivate kitchen staff effectively
• Strong organizational skills with the ability to multitask in a fast-paced environment
• Ability to work flexible hours, including evenings and weekends as required by the business needs

Qualifications

• Proven experience as a Sous Chef or in a similar role within a food service or culinary environment

Nice to Have

• Experience in catering services and banquet operations