Sous Chef

Job Details Sous Chef Job Description Reports to: Executive Chef Summary of Position: A Sous Chef assists the Executive Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant's reputation for excellence. Duties & Responsibilities: § Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency. § Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. § Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible. § Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards. § Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control. § Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. § Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices. § Schedule and organize shifts to ensure adequate coverage and optimal productivity. § Monitor food inventory levels, place orders, and manage food costs to maximize profitability. § Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records. § Assist in developing annual budgets, forecasting expenses, and managing costs within the kitchen department. § Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality. § Maintain accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting. § Establish and maintain relationships with food suppliers and negotiate pricing, contracts, and delivery schedules. § Evaluate the quality and suitability of ingredients, conduct product tastings, and source new suppliers when necessary. § Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages. § Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge. § Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests. § Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment. Compensation Details Compensation: Salary ($60,000.00 - $65,000.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k Required Skills Team Management Conflict Resolution Time Management Adaptability Problem Solving Creativity in Menu Development Attention to Customer Service Financial Acumen Negotiation Skills Quality Control Mentorship Organizational Skills Trend Awareness Collaboration With Front of House Culinary Innovation Pay: From $60,000.00 per year Benefits: 401(k) Dental insurance Flexible schedule Food provided Health insurance Paid time off Vision insurance Work Location: In person

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