The Sous Chef is primarily responsible for managing daily kitchen activities working alongside the Executive Chef and/or Executive Sous Chef. The Sous Chef will oversee the kitchen staff, aid with menu preparation, ensure food quality and freshness, and monitor ordering and stocking.
Key responsibilities include:
- Manage kitchen staff, including scheduling, along with the Executive Chef or Executive Sous Chef; provide necessary direction and training.
- Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high-quality standards.
- Assist with the preparation and design of food and drink menus.
- Ensure all plates leaving the kitchen meets taste and design standards.
- Resolve issues that arise with kitchen staff, distributors, and vendors
- Maintain kitchen inventory and order supplies.
- Confirm compliance with all sanitation and health and safety standards.
- Fill in for the Executive Chef or Executive Sous Chef when necessary.
- Maintain and repair kitchen equipment.
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