The Sous Chef plays a critical role in delivering exceptional dining experiences by providing leadership and guidance to the kitchen team.
Responsibilities include supervising the team, managing inventory, and ensuring food safety and sanitation. A strong focus on organization, problem-solving, and time management skills is essential in this fast-paced environment.
This position involves planning and cost menus for special events, selecting recipes to corporate approval, and standardizing production recipes for consistent quality. The ability to work well under pressure and maintain control of the kitchen is vital.
To succeed as a Sous Chef, you will need demonstrated experience in a similar position, proven leadership abilities, and comprehensive understanding of food hygiene and safety programs. Self-organization and attention to detail are also critical in this role.
A key aspect of this position is working closely with the Executive Chef to achieve high-quality culinary outcomes. As a leader, you will be responsible for coaching and developing the team, driving engagement, and delegating tasks effectively.