About the position
The Sous Chef plays a vital role in the kitchen operations, providing leadership and supervision to ensure high-quality food products are consistently delivered across various dining areas. This position assists the Executive Chef in managing food costs, enhancing guest satisfaction, and maintaining a competitive edge through superior ingredient sourcing and culinary excellence.
Responsibilities
- Provide effective leadership and supervision to kitchen operations and staff.
- Assist the Executive Chef in ensuring high-quality food products across all preparation areas.
- Collaborate with the Food and Beverage management team to improve guest satisfaction and manage food costs.
- Supervise specialty restaurant kitchen operations, ensuring compliance with Food & Beverage policies.
- Create captivating dining experiences through meticulous food management and artistic plating.
- Work closely with the Executive Chef, Executive Sous Chef, and Culinary Supervisors to maintain kitchen harmony.
- Deliver superior product quality and captivating presentations consistently.
- Manage purchasing, receiving, and food storage to guarantee freshness and minimize wastage.
- Implement and enforce food handling and sanitation protocols for guest and staff safety.
- Stay updated with local, state, and federal regulations to ensure compliance.
- Empower staff through training sessions to nurture a knowledgeable team.
- Drive excellence by emphasizing guest satisfaction in departmental meetings.
- Foster open communication with associates and address concerns promptly.
- Contribute creatively to the development of daily and seasonal menu items.
- Utilize budgets and financial reports for effective resource management.
Requirements
- Proven experience as a Sous Chef or in a similar role in a high-volume kitchen.
- Strong leadership and team management skills.
- Excellent culinary skills and knowledge of various cooking techniques.
- Ability to manage food costs and maintain profitability.
- Knowledge of food safety and sanitation regulations.
- Strong communication and interpersonal skills.
- Creativity in menu development and presentation.
Nice-to-haves
- Experience in a specialty restaurant environment.
- Familiarity with local and seasonal ingredients.
- Culinary degree or certification.
Benefits
- Competitive salary
- Health insurance
- Paid time off
- Employee discounts
- Opportunities for professional development
