Sous Chef

The Sous Chef supports and oversees kitchen operations, coordinating the activities of cooks and kitchen staff to ensure the efficient preparation and presentation of high-quality meals. Acting as second-in-command in the kitchen, this role is critical in maintaining culinary standards and seamless operations in the Chef's absence.

• Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards are followed.
• Provide hands-on training and guidance to cooking personnel on advanced culinary techniques.
• Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions.
• Assume full responsibility for the kitchen in the absence of the Chef, including planning, organizing, and preparing all meals.
• Prep food products using standardized preparation techniques and recipes.
• Visibly assess food quality and cooking temperatures to ensure consistency and excellence.
• Other duties as assigned.

KEY STRENGTHS FOR SUCCESS

• Strong leadership and supervisory skills with the ability to manage a diverse kitchen team.
• Advanced culinary knowledge with attention to detail in flavor, presentation, and technique.
• Ability to remain calm and effective in high-pressure environments.
• Strong organizational and planning skills to support both daily operations and large functions.
• Commitment to maintaining food safety and sanitation standards.

PROFESSIONAL EXPERIENCE

• Minimum 2 years of kitchen supervisory experience.

• 3 years of kitchen operations experience, including at least:

  • 1 year in a lead cook role

  • 1 year in a steward position