Sous Chef

The Sous Chef plays a key role in supporting the head chef to ensure smooth kitchen operations within a medium-sized culinary team. Specializing in American cuisine, the Sous Chef assists with menu planning and leads daily food preparation activities, maintaining high standards of quality and safety. This role involves supervising 6 to 15 kitchen staff through rotating shifts to deliver consistent, high-quality dining experiences.

Responsibilities

• Assist with menu planning focused on American cuisine
• Oversee food preparation and ensure quality control
• Supervise kitchen staff, managing a team of 6-15 members
• Manage kitchen inventory and control costs
• Train staff and maintain health and safety compliance
• Develop and refine recipes to enhance offerings
• Ensure compliance with health and safety regulations
• Work across rotating shifts to maintain kitchen operations

Preferred Qualifications

• 2+ years experience in culinary arts
• Proficiency in culinary techniques and menu development
• Strong knowledge of food safety and health and safety regulations
• Experience in inventory management and cost control
• Demonstrated team leadership and communication skills
• Effective time management abilities