The Sous Chef must have a high degree of commitment to food quality and safety standards. Must maintain consistency in preparing the highest quality food & achieve financial objectives, and growing a highly profitable restaurant.
The Sous Chef will work closely with the Executive Chef to manage kitchen staff, maintain inventory, and uphold the standards of our food service.
The ideal candidate should possess professional image and demeanor committed to delivering the highest quality of food & product standards, and be exceptionally service, sanitation, and safety oriented.
General Duties
- Maintain inventory control by monitoring stock levels, ordering supplies as needed, and minimizing waste.
- Ensure compliance with food safety regulations and proper food handling practices at all times.
- Train new kitchen staff on culinary techniques, equipment usage, and safety protocols.
- Help maintain a clean and organized kitchen environment, adhering to health and safety standards.
- Assist the Executive Chef with tasks as needed.
Skills
- Extensive experience cooking in and ideally in a leadership role at a high-volume, upscale restaurant.
- Formal culinary training and education is a plus.
- Servsafe certified or Food Handler certification, must be capable of lifting up to 50lbs and working on feet for at least 8 hours.
-Equal Opportunity Employer-