Sous Chef

About the role

We are seeking an experienced Sous Chef to join our culinary team. The Sous Chef will serve as the second-in-command in the kitchen, working closely with the Chef de Cuisine to ensure exceptional food quality, operational efficiency, and a positive kitchen environment. This role requires strong leadership skills, culinary expertise, and a commitment to maintaining the highest standards of food preparation and safety.

Key Responsibilities

• Assist the Chef in menu planning, recipe development, and food preparation
• Supervise and train kitchen staff, including cooks and prep personnel, ensuring adherence to recipes and plating standards
• Oversee daily kitchen operations, including food preparation, cooking, and plating during service
• Maintain strict food safety and sanitation standards in compliance with health codes and company policies
• Monitor food quality, taste, and presentation to ensure consistency with restaurant standards
• Manage kitchen inventory, track food costs, and minimize waste
• Coordinate with front-of-house staff to ensure smooth service and customer satisfaction
• Perform food preparation tasks including butchering, sautéing, grilling, and other cooking techniques
• Maintain kitchen equipment and report maintenance needs promptly
• Assist in scheduling kitchen staff and managing shift coverage
• Lead by example, demonstrating professionalism, attention to detail, and a strong work ethic

Required Qualifications

• Minimum 5 years of professional culinary experience in a full-service restaurant
• Proven experience in a supervisory or lead cook position
• Culinary degree from an accredited culinary school or equivalent hands-on training
• Current Food Handler Certification and ServSafe Food Safety Certification
• Proficiency in multiple cooking techniques including sautéing, grilling, braising, and sauce preparation
• Strong knowledge of food safety, sanitation standards, and health code compliance
• Demonstrated leadership and team management abilities
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced kitchen environment and manage multiple tasks simultaneously
• Proficiency in kitchen inventory management and cost control

Preferred Qualifications

• Experience with menu development and recipe creation
• Knowledge of international cuisines and culinary trends
• Experience with kitchen management software
• Culinary certifications from recognized organizations (ACF, CIA, etc.)
• Experience training and developing junior kitchen staff

Core Competencies

• Leadership and team supervision
• Culinary expertise and technical proficiency
• Attention to detail and quality control
• Problem-solving and decision-making
• Time management and organizational skills
• Passion for culinary excellence and continuous improvement