Sous Chef

About This Role

The Sous Chef oversees the kitchen operations of the restaurant, ensuring food preparation adheres to guidelines, maintaining high standards of cleanliness and safety, and managing kitchen staff.

Responsibilities

• Train new employees on kitchen procedures
• Collaborate with restaurant leadership to create shift schedules and assignments for kitchen staff
• Acquisition, orientation, training, supervision, and development of kitchen staff
• Monitor all kitchen equipment and supplies
• Handle customer issues as they arise
• Adjust station assignments and/or assist kitchen and Front of House staff as needed
• Document inventory concerns and assist with counts
• Motivate colleagues to maintain standards of excellence and ensure adherence to recipes and policies
• Maintain sanitation, health, and safety standards in work areas
• Assist CDC in maintaining appropriate labor and food costs based on budget and minimize waste
• Assist CDC in menu planning, including ordering food and kitchen supplies
• Receive and appropriately store kitchen orders, checking deliveries for accuracy and quality
• Act as a backup to Front of House Manager as needed

Requirements

• Ability to handle stress under pressure
• Ability to lead and manage a team
• Basic math and calculation skills
• Ability to work well with others
• Positive attitude
• Understanding of food safety and sanitation rules

Qualifications

• 2-4 years restaurant experience, 2-4 years food preparation experience, and 1+ year management experience preferred.

Nice to Have

• 2-4 years restaurant experience
• 2-4 years food preparation experience
• 1+ year management experience

Benefits

Certifications