Sous Chef

Duties and Responsibilities:

1. Develop new menu options based on seasonal changes and customer demand.
2. Assist with the preparation and planning of meal designs.
3. Ensure that kitchen activities operate in a timely manner.
4. Resolve customer problems and concerns personally.
5. Monitor and record inventory, and if necessary, order new supplies.
6. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
7. Recruit and train new kitchen employees to meet restaurant and kitchen standards.
8. Create schedules for kitchen employees and evaluate their performance.
9. Adhere to and implement sanitation regulations and safety regulations.
10. Manage the kitchen team in the executive chef's absence.
11. Produce high quality plates both design and taste wise.
12. Fill in for the Executive Chef in planning and directing food preparation when necessary.
13. Resourcefully solve any issues that arise and seize control of any problematic situation.
14. Manage and train kitchen staff, establish working schedule and assess staff’s performance.
15. Order supplies to stock inventory appropriately.
16. Comply with and enforce sanitation regulations and safety standards.
17. Maintain a positive and professional approach with coworkers and customers.
18. Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
19. Keeping the workstation and kitchen equipment clean, organized and sanitized.
20. Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef.

Qualifications, Skills & Experience:
1. Culinary Degree or Certificate: Completed formal culinary education programs.
2. Apprenticeship or On-the-Job Training.
3. Certifications from reputable culinary organizations.
4. Food and Safety Certification: should hold a valid food safety certification. This certification ensures that the Sous Chef understands and follow proper food handling and safety protocols.
5. Culinary Experience
6. Kitchen Hierchy Progression
7. Leadership and Supervisory Roles
8. Menu Development and Planning
9. Large-Scale Operations Experience
10. Collaboration with the Head Chef or Executive Chef
11. Adherence to Food Safety Standards
12. Problem-Solving and Decision-Making