Sous-chef

Description

We are searching for a Sous Chef to assist our Executive Chef. The Sous Chef will function as the second in command by following and enforcing the Executive Chef’s requirements and guidelines. Our ideal candidate will participate in creating seasonal menus, meal designs and leading the kitchen staff during service and special events in the Executive Chef’s absence.

The selected Sous Chef will work alongside other kitchen staff to ensure smooth operations. A solid understanding of culinary techniques and best practices as well as the ability to multitask, work under pressure, and adapt to changing situations as needed is vital.

Requirements

Responsibilities:

Assist the Executive Chef in the following:

Menu planning for dining and special events,

Manage inventory by recording and purchasing ingredients/products,

Supervise and support the staff to ensure kitchen activities operate in a timely manner –including but not limited to line cooking, food preparation and dish plating,

Ensure sanitation standards are maintained and associated tasks delegated,

Guarantee food quality and presentation are satisfactory,

Monitor and maintain kitchen equipment and cleanliness,

Manage the kitchen team in the executive chef's absence.

Requirements:

MUST be available weekends and holidays.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

Excellent communication and interpersonal skills.

Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

BS degree in culinary science or related certificate would be a plus.

Salary based on education, certifications and experience.