Sous Chef

Responsibilities include but are not limited to:

• Leading the kitchen team in the absence of the Executive Chef’s absence
• Ensuring a first-in, first-out food rotation system and verifying all food products are properly dated and organized for quality assurance
• Supervising all food preparation and presentation to ensure quality and restaurant standards are met
• Managing food and product ordering amounts by keeping detailed records
• Working with existing systems to improve waste reduction and manage budgetary concern
• Guiding junior kitchen staff members, including, but not limited, to line cooking, food preparation, and plating
• Training new kitchen employees to restaurant and kitchen standards
• Working with the Executive Sous Chef and/or Head Chef to maintain kitchen organization, staff schedules, and training opportunities
• Adhere and implement health and safety regulations, along with appropriate sanitization at all times.

• Team player with strong problem solving, communication and interpersonal skills
• Attention to detail to ensure accuracy and consistency in food preparation and presentation
• Ability to work in a fast-paced environment
• Ability to coach and mentor kitchen staff
• Familiar with food safety regulations and sanitation standards
• Ability to communicate in English (spoken and written)
• Proficiency in culinary techniques, food preparation and cooking methods
• Menu development
• Previous experience working in a professional kitchen, preferably in a Sous Chef or similar role.