Sous Chef

**Job description**:
Sous Chef Job Description

**Position**: Sous Chef

**Reports to**: Executive Chef / Head Chef

**Location: East Coast

**Employment Type: 2 year contract

**Job Overview**:
The Sous Chef is responsible for assisting the Executive Chef in managing the kitchen's daily operations. This includes overseeing the preparation and presentation of food, managing kitchen staff, ensuring food safety and hygiene standards, and contributing to menu development. The Sous Chef must be able to step into the role of the Executive Chef when they are absent and ensure the kitchen runs efficiently.

Key Responsibilities

1. Food Preparation & Cooking
- Assist in the preparation and cooking of high-quality dishes, ensuring they meet the restaurant's standards.
- Monitor and ensure the consistency of the food quality and presentation.
- Innovate and create new recipes, contributing to menu development.

2. Kitchen Management
- Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and dishwashers.
- Ensure that all kitchen equipment is maintained and in proper working order.
- Manage inventory levels, order supplies, and control food costs.

3. Hygiene & Safety
- Ensure that all food is prepared and stored according to food safety regulations.
- Maintain cleanliness and organization in all areas of the kitchen.
- Implement and enforce safety procedures to reduce risks and hazards in the kitchen.

4. Team Leadership
- Provide training and guidance to kitchen staff, fostering a positive and efficient working environment.
- Assist in scheduling and managing kitchen staff shifts.
- Address any conflicts or issues among kitchen staff promptly and professionally.

5. Collaboration
- Work closely with the Executive Chef to execute the vision and standards of the restaurant.
- Collaborate with the front-of-house team to ensure timely and quality service.
- Communicate effectively with suppliers and vendors to ensure timely deliveries of quality ingredients.

6. Financial Management
- Assist in controlling food and labor costs.
- Monitor portion sizes, waste, and inventory levels to minimize wastage and maximize profitability.
- Assist in budgeting and forecasting food costs.

7. Customer Satisfaction
- Ensure that all dishes leaving the kitchen meet the restaurant’s standards of quality and presentation.
- Handle customer feedback, working to resolve any complaints and improve the overall dining experience.

**Qualifications**:
Experience

Minimum of 5 years of experience as a Sous Chef or in a similar role within a high-paced kitchen environment. Business experience of running a business if highly desirable.

Education

Culinary diploma or equivalent experience in the culinary arts.

**Skills**:

- Strong leadership and team management abilities.
- Excellent knowledge of food safety, hygiene, and sanitation standards.
- Creative and innovative approach to food preparation and menu design.
- Proficient in various cooking techniques and cuisines.
- Ability to work under pressure and in a fast-paced environment.
- Strong communication and interpersonal skills.
- Ability to manage time effectively and prioritize tasks.

Physical Requirements
- Ability to stand for long periods.
- Ability to lift heavy kitchen equipment or supplies.
- Willingness to work in a hot and fast-paced environment.

Working Conditions
- Work on evenings, weekends, and holidays is necessary and on a split shift.
- Willingness to work long hours and in a high-stress environment.
- Commit to 2 years employment agreement

**Job Types**: Full-time, Contract

Contract length: 24 months

Pay: $5,500 per month

**Benefits**:

- Food provided
- Health insurancePromotion to permanent employee

**Experience**:

- Culinary: 3 years (preferred)

Work Location: In person