Sous Chef

Job Overview

This role holds complete accountability for the smooth running of daily kitchen operations, demonstrating culinary expertise by performing hands-on tasks while leading the team and overseeing all culinary functions. The Sous Chef works continuously to enhance both guest and staff satisfaction and manages the kitchen within the set budget. The position requires supervision of all kitchen sections to ensure the consistent delivery of high-quality dishes and includes guiding and mentoring staff, particularly direct reports. Adherence to sanitation and food safety standards is mandatory.

Qualifications

• Possession of a high school diploma or GED and a minimum of four years of experience in culinary arts, food and beverage, or related fields;
• Or a two-year accredited degree in Culinary Arts, Hotel and Restaurant Management, or a related discipline along with two years of relevant experience.

Key Responsibilities

• Manage kitchen shifts ensuring all Food & Beverage policies and standards are strictly followed.
• Forecast production needs weekly and communicate daily requirements to kitchen staff.
• Support the Executive Chef with kitchen operations and food preparation.
• Prepare diverse types of food regularly and for special occasions.
• Innovate new culinary ideas, presentations, and systems incorporating artistic skills.
• Design and establish food presentation and decorative displays.
• Maintain stringent purchasing, receiving, and food storage protocols.
• Comply with all food handling and sanitation regulations.
• Take on kitchen management and staff duties as needed.
• Identify high-quality products and maintain excellence in food flavor and presentation.
• Ensure all actions align with applicable laws and regulations.
• Handle food products at correct temperatures and maintain equipment functionality, reporting any defects.
• Inspect raw and prepared foods for quality assurance.

• Lead and coordinate activities of cooks and kitchen workers, setting a positive example through personal food preparation.
• Utilize interpersonal, communication, and leadership skills to inspire integrity, cooperation, and productivity.
• Support and maintain open, fair, and consistent policies within the team.
• Clarify job expectations and acknowledge successful performance.

• Deliver exceptional customer service and maintain high satisfaction for guests.
• Manage daily operations to meet customer expectations in quality and standards.
• Engage with guests to solicit feedback and handle complaints effectively.
• Empower employees to offer outstanding service experiences.

• Consistently meet or exceed performance, budgetary, and team objectives.
• Employ labor management systems for scheduling and attendance tracking.
• Provide employee safety training.

• Identify team members' developmental needs and provide coaching and mentoring.
• Assist employees in understanding guest requirements and improving service quality through feedback.
• Participate in performance appraisal processes and liaise with management and HR on relevant concerns.

Additional Duties

• Communicate clearly with supervisors, colleagues, and subordinates through various channels.
• Analyze situations and make effective decisions and problem-solving choices.
• Attend relevant meetings and contribute actively.

Equal Opportunity

The employer is committed to diversity and inclusion, ensuring equal opportunity for all applicants regardless of disability, veteran status, or legally protected characteristics. The company fosters a welcoming environment that values varied backgrounds, talents, and experiences.