Sous-Chef

Description

       JOB DESCRIPTION Job Title: Sous Chef Date Created: 07/30/2024 FLSA Status: Exempt Job Status: Full-Time Reports To: Executive Sous Chef Schedule: Flexible I. Job Summary The Sous Chef is responsible for overseeing the preparation, cooking, and presentation of meals in the kitchen. Supporting the Executive Sous Chef by overseeing that dishes are being prepared according to the authentic recipes created ensuring a positive dining experience for guests. II. Essential Job Functions • Assist the Executive Sous Chef in managing kitchen operations, including staff supervision, food preparation, and inventory control. • Supervise kitchen staff, including line cooks and prep cooks, providing guidance, training, and performance feedback. • Ensure that all kitchen staff adhere to health and safety standards, maintaining a clean and safe working environment. • Communicate with all team members daily, weekly, monthly and quarterly responsibilities, events and projects to ensure a consistent workflow. • Prepare and cook high-quality dishes, ensuring consistency and excellence in taste and presentation. • Execute recipes, portion control, and plating techniques. • Conduct regular taste tests and quality checks to maintain culinary excellence. • Address and resolve any issues related to food quality or customer complaints. • Stay informed culinary trends and industry developments, incorporating new techniques and flavors into menu offerings. • Train and mentor kitchen staff, providing guidance on cooking techniques, food safety, and kitchen etiquette. • Conduct weekly inventory counts to maintain adequate stock levels and minimize waste. • Enforces consistent quality control across all restaurant areas to uphold required standards continuously. • Demonstrates self-reliance, working autonomously with minimal oversight and taking initiative when needed. • Completes all essential tasks before service begins. • Maintains cleanliness and hygiene in all restaurant workspaces consistently. III. Leadership & Team Management • Exceptional organizational and time-management abilities, with a keen attention to detail. • The position requires working in a hot, fast-paced kitchen environment. • Schedule and coordinate kitchen staff to ensure adequate coverage and efficient workflow. • Conduct performance evaluations and provide constructive feedback to team members. • Strong leadership skills with the ability to inspire and motivate a diverse team of culinary professionals. • Promotes and enforces safety standards and regulatory compliance in accordance with Health and Safety at Work regulations and hygiene protocols. • Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels.