Sous Chef

About This Role

Manage the daily operations of La Cote's kitchen, overseeing food preparation, staff training, and cost control. Collaborate with the Executive Sous Chef to create and update menus, ensuring high quality and seamless service.

Responsibilities

• Collaborate with the Executive Sous Chef to create and update menus
• Oversee daily kitchen operations including food preparation, cooking, plating, and presentation
• Train and supervise kitchen staff, ensuring adherence to techniques, safety, and sanitation
• Manage food costs through ingredient ordering, waste minimization, and inventory control
• Ensure dishes meet the highest standards of quality, taste, and appearance
• Collaborate with other departments for seamless service and customer satisfaction
• Stay informed on industry trends and incorporate them into menus and operations
• Handle administrative duties such as scheduling, payroll, and inventory management
• Maintain a clean, organized, and safe kitchen environment

Requirements

• 2+ years of experience as a Sous Chef or similar role
• Certified Food Protection Manager Certification
• Excellent knowledge of culinary techniques, ingredients, and equipment
• Complete knowledge of health and safety regulations
• Understanding of food cost management and inventory control
• Basic knowledge of Microsoft Office software
• In-depth skills and knowledge of all kitchen operations, especially large-volume production
• Extensive kitchen technical knowledge and current culinary trends
• Knowledge, understanding, and compliance with HACCP and other statutory requirements
• Ability to work a flexible schedule including nights and weekends

Qualifications

• Bachelor's degree or culinary degree in a related field, and/or equivalent combination of education and experience
• 2+ years of experience as a Sous Chef or similar role

Nice to Have

• Certification from a culinary school
• Previous leadership experience in the culinary field

Skills

* Required skills

Certifications