Sous Chef

Sous Chef Job Description

The Sous Chef is the second-in-command in a professional kitchen, and assists the Executive Chef in providing supportive leadership. The Sous Chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions may include, but are not limited to, menu creation, food purchasing, and maintenance of quality standards. The Sous Chef manages cost controls and maintains food cost, and supervises storage, stocking, and sanitation procedures. The Sous Chef assists in the management and training of new kitchen personnel, scheduling kitchen staff work hours as directed by the Executive Chef, and participates performance reviews with the Executive Chef.

Sous Chef Job Qualifications

· Formal culinary training, associates degree in culinary arts, or two years of experience in a commercial kitchen having demonstrated leadership skills.

· Minimum educational level of High School Diploma or GED equivalent.

· Minimum of five years of experience cooking in a fine dining or busy professional kitchen environment.

· Ability to communicate with front and back of the house managers in a clear, effective and productive manner that has the best interests of our guests in mind, that promotes teamwork and best practices.

· Either be ServSafe Certified at the outset, or become so within 90 days of hiring.

· Understand various cooking methods, measurement procedures, and ingredient usage.

· Must demonstrate the ability to bend, stand and stoop for extended periods of time, while working an entire shift in a hot, hectic and pressure filled environment.

· Must have the ability to calculate figures and amounts in order to perform mathematical functions for purposes of inventory, recipe conversion, and labor control.

· Must have basic computer knowledge of MS Outlook for communication between management team, MS Excel for inventory control and tracking, and MS Word for purposes of communicating within and between the restaurant management team.

· Be Team oriented have the ability to demonstrate cooperative leadership within the management team, and for the overall good of the operation.

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Operations

· Manage all activities in the kitchen, including food preparation and production, and management and ongoing training and supervision of kitchen staff

· Manage all kitchen operations in the executive chef's absence.

· Delegation of tasks as needed to kitchen employees to achieve successful operation

Food Prep & Presentation

· Knowledge of all menu items and specials

· Assist Executive Chef in development of specials and seasonal menus as requested

Cleanliness & Sanitation

· Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order

· Adhere to and implement sanitation regulations and safety standards per health department regulations and industry standards

· Knowledge of proper food safety (times, temps, quality of product)

Inventory Management

· Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met in coolers, freezers and dry storage

· Order supplies to stock inventory appropriately

· Monitor and record inventory as required, and order new supplies as needed.

Staff Leadership & Training

· Assure kitchen personnel is trained in best cleanliness and sanitation practices

· Direct management and supervision of staff to ensure task completion

· Train kitchen staff in best practices, prep procedures, meal preparation, and presentation.

· Ensure staff is following posted schedules

· Inspire kitchen staff to take on new roles and skills for the good of the team

· Assess staff’s performance during service and provide direction as needed.

· Advise Executive Chef of personnel issues that may require disciplinary actions

Equipment Maintenance

· Monitor all kitchen equipment to ensure it is in proper working order

· Notifying the Executive Chef, Maintenance, or F&B Director of equipment issues

· Monitor inventory of small-wares, including knives, utensils, and misc. kitchen tools

· Ensure that food presentation and presentation are to specifications and of the highest quality.

· Ensure that food is prepared in a timely matter to please and impress customers