Budgeting, Cook Dishes, Customer Support/Service, Food Safety, Food Services, Leadership, Menu Development, Operations, Restaurant, Staff Training, Team Lead/Manager, Time Management
The Sous Chef reports to the Chef de Cuisine and assists in daily kitchen operations, collaborating on innovative menu development. They must be classically trained with broad knowledge of global flavors, upscale presentation, and a passion for fine dining.
Key Requirements:
- At least 4 years of fine dining experience with 2+ years in management
- Expertise in cooking techniques and classical/modern cuisines
- Creativity, leadership, communication, and time management skills
- Understanding of restaurant operations and budgeting
- Passion for food and customer service
Responsibilities:
- Assist in creating and researching menu items
- Cost and price menu items effectively
- Train staff and oversee kitchen supply and equipment
- Maintain food safety standards and cleanliness
- Work flexible shifts, including weekends and holidays
- Present new menu ideas and lead culinary teams to achieve results