Job Description
Job Description Job Description
The Restaurant Sous Chef plays a vital role in ensuring the smooth operation of a modern American kitchen by overseeing a small team of 1-5 members. This position involves close collaboration in menu development, managing kitchen organization, and maintaining high standards of food quality and safety.
Responsibilities
- Prepare and oversee food production to meet quality standards
- Supervise and support kitchen staff during shifts
- Collaborate on and lead menu planning and recipe development
- Manage kitchen inventory and place orders for supplies
- Train staff in culinary techniques and health & safety compliance
- Ensure quality control across all dishes served
- Maintain kitchen organization and cleanliness
- Utilize POS systems for efficient kitchen workflow
- Lead shift management and coordinate team efforts
Preferred Qualifications
- 6+ years experience in culinary arts
- Culinary Arts Diploma or Degree
- Proficiency in advanced culinary techniques
- Strong knowledge of food safety and kitchen management
- Skills in inventory control and ordering processes
- Demonstrated team leadership and communication ability
- Excellent time management and organizational skills
- Creativity in menu development and recipe creation
