Job Description
Job Description Job Description
The Sous Chef will support a restaurant kitchen by helping supervise a team of 11-20 employees and ensuring consistent, high-quality food preparation and service. This role will execute established recipes, coordinate kitchen operations, and uphold food safety and quality standards.
Responsibilities
- Supervise daily kitchen operations and support a team of 11-20 employees.
- Prepare food and execute established recipes consistently.
- Monitor food quality, presentation, and portion standards.
- Manage inventory and order necessary kitchen supplies.
- Train and support kitchen staff on procedures and standards.
- Maintain food safety and sanitation requirements.
- Coordinate kitchen activities with service operations.
Required Qualifications
- At least 2 years of experience in professional kitchen operations.
