- Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
- Ensure efficient, cost-effective operation and profitability of food production
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
- Assume the role as Executive Chef in their absence
- Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
- Assure kitchen personnel is trained in best cleanliness and sanitation practices
Qualifications for Sous Chef
- High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred
- Minimum 4-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
- Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
- Safe Food Handling Certification
- Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
- Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs
Job Type: Full-time
Pay: From $70,000.00 per year
Experience level:
Pay rate:
Shift:
- 10 hour shift
- Evening shift
Weekly day range:
Work setting:
- Upscale casual restaurant
Experience:
- Culinary experience: 7 years (Required)
- Upscale Resttaurant: 5 years (Required)
- Kitchen management: 5 years (Required)
- Leadership: 5 years (Required)
Work Location: In person