Sous Chef
5 days ago
A sous chef is a key member of a kitchen staff, acting as the second-in-command to the head chef, responsible for overseeing daily culinary operations, including menu planning, food preparation, staff supervision, quality control, and maintaining kitchen sanitation standards, ensuring smooth and efficient service in the kitchen. Key responsibilities of a sous chef:
- **Menu development**:Assisting the head chef in creating and updating menus, considering seasonal ingredients and customer preferences.
- **Food preparation**:Overseeing the preparation of dishes, ensuring consistency in quality and presentation according to recipes.
- **Staff management**:Supervising line cooks, prep cooks, and other kitchen staff, delegating tasks, and providing training.
- **Inventory control**:Managing food inventory, ordering supplies, and monitoring food costs.
- **Quality control**:Inspecting ingredients, ensuring food safety standards are met, and monitoring dish quality.
- **Kitchen sanitation**:Maintaining a clean and hygienic kitchen environment, adhering to food safety regulations.
- **Cost control**:Monitoring food costs and implementing strategies to optimize profitability.
- **Shift management**:Leading the kitchen team during service periods, coordinating activities to ensure timely delivery of orders.
- **Training and development**:Coaching and mentoring junior kitchen staff.
Required skills for a sous chef:
- **Strong culinary skills**: Expertise in various cooking techniques and the ability to prepare a wide range of dishes
- **Leadership abilities**: Effectively managing and motivating a kitchen team
- **Communication skills**: Clearly communicating instructions and expectations to staff
- **Attention to detail**: Ensuring consistency in food quality and presentation
- **Time management**: Efficiently prioritizing tasks and working under pressure
- **Food safety knowledge**: Understanding and adhering to food safety regulations
- **Adaptability**: Flexibility to adjust to changing menu demands and kitchen situations
Pay: $3,000.00 - $3,300.00 per month
**Benefits**:
- Food provided
- Professional development
Schedule:
- Night shift
- Weekend availability
Supplemental Pay:
- Performance bonus
- Yearly bonus
Work Location: In person
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