Key Responsibilities:
- Assisting the Head Chef:Sous Chefs work closely with the Head Chef to manage the kitchen, prepare dishes, and ensure smooth operations.
- Supervising Kitchen Staff:They delegate tasks, train new employees, and mentor kitchen staff to maintain high standards.
- Managing Inventory and Ordering:Sous Chefs often handle inventory, order supplies, and manage food costs.
- Ensuring Food Quality and Consistency:They monitor food preparation, ensure proper cooking techniques, and maintain consistent taste and presentation.
- Maintaining Kitchen Standards:This includes ensuring cleanliness, proper equipment maintenance, and adherence to food safety regulations.
- Menu Planning and Development:In some establishments, Sous Chefs may assist with menu development and creating new dishes.
- Resolving Conflicts and Addressing Issues:They handle any issues or conflicts that arise in the kitchen, ensuring smooth workflow.
Skills and Qualifications:
- Culinary Expertise:A strong understanding of cooking techniques, food preparation, and menu planning is essential.
- Leadership and Management Skills:Sous Chefs need to be able to effectively manage and motivate kitchen staff.
- Organizational Skills:They must be organized and able to manage inventory, ordering, and other administrative tasks.
- Problem-Solving Skills:The ability to quickly and effectively resolve issues in the kitchen is crucial.
- Communication Skills:Clear and concise communication with the Head Chef and other kitchen staff is essential.
Job Type: Full-time
Benefits:
- Free parking
- On-site parking
- Paid training
- Promotion to permanent employee
Work Location: In person