Position Overview:
The Sous Chef will work closely with the Executive Chef and Executive Sous Chef to oversee kitchen operations, ensure food safety and cleanliness, and help with menu development and staff management. This position requires expertise in butchery, food handling, inventory management, and leading kitchen staff in a high-volume, fast-paced environment.
Key Responsibilities:
Kitchen Operations & Leadership:
Assist the Executive Chef and Executive Sous Chef in overseeing daily kitchen activities, including preparation, cooking, and plating. Demonstrate proficient butchery skills for meats and seafood, ensuring high-quality cuts and proper preparation. Supervise and guide kitchen staff, ensuring efficient and consistent production of food. Report directly to the Executive Sous Chef for guidance and updates on kitchen operations, ensuring alignment with the overall culinary goals and standards. Step in as the lead when the Executive Chef or Executive Sous Chef is absent, ensuring continuity in kitchen operations. Food Safety & Sanitation:
Ensure adherence to health and safety standards in all areas of kitchen operations, including food handling, cooking, and storage. Maintain proper food storage techniques, including ensuring the correct handling and storage of meats, seafood, and perishables. Regularly inspect the kitchen for cleanliness, ensuring that all surfaces, equipment, and utensils are sanitized in accordance with health code standards. Oversee the maintenance of proper food temperatures in coolers, freezers, and storage areas. Inventory & Ordering:
Assist in managing kitchen inventory, ordering supplies, and maintaining stock levels. Work with the Executive Chef and Executive Sous Chef to forecast and