Sous Chef, Fine-Dining - Excellent Benefits Package

JOB TITLE
Sous Chef

BOH Management

REPORTS TO
Executive Chef

GENERAL JOB DESCRIPTION
The Sous Chef will work closely with the Executive Chef to oversee the kitchen operations, ensuring the highest standards of food quality, presentation, and consistency are maintained. The ideal candidate will possess a deep understanding of culinary arts, strong leadership skills, and the ability to thrive in a fast-paced, high-pressure environment. As a hands-on member of the Management team, this person will ensure all aspects of the restaurant are running smoothly and efficiently to deliver genuine hospitality.

DUTIES & RESPONSIBILITIES
Collaborate with the Executive Chef to develop and execute innovative and seasonal menus that reflect the restaurant's culinary vision and standards
Supervise and mentor kitchen staff, including line cooks, prep cooks, and kitchen assistants, to ensure adherence to recipes, techniques, and sanitation guidelines
Assist in the recruitment, training, and development of kitchen personnel, fostering a positive and cohesive team environment
Oversee food preparation, cooking, and plating to ensure dishes are prepared to specifications and presented well
Monitor inventory levels, order supplies, and manage food costs to meet budgetary goals while minimizing waste
Maintain a clean and organized kitchen environment, adhering to food safety and sanitation standards at all times
Actively participate in daily kitchen operations, including but not limited to food preparation, cooking, and expediting during service
Collaborate with front-of-house staff to ensure seamless communication and execution of guest orders, special requests, and dietary restrictions
Assist in the development and implementation of standard operating procedures (SOPs) to streamline kitchen workflows, and enhance efficiency
Stay updated on industry trends, techniques, and best practices to continually elevate the restaurant's culinary offerings
Other duties as assigned

KNOWLEDGE & EXPERIENCE
Proven experience as a Sous Chef or senior line cook in a high-volume, fine dining restaurant, steakhouse experience a plus.
Culinary degree or equivalent certification from a recognized culinary institution is preferred
Proficiency in kitchen management software, inventory management, and cost control
Knowledge of food safety and sanitation regulations, with a commitment to maintaining a clean and hygienic pastry kitchen environment

SKILLS & ABILITIES
Exceptional culinary skills with a keen eye for detail and creativity in menu development and presentation
Flexibility to work evenings, weekends, and holidays as required
Excellent organization and interpersonal skills
Strong leadership and interpersonal skills with the ability to motivate and inspire kitchen staff

EQUAL OPPORTUNITY EMPLOYER