Job Details

Sous Chef

Assists the Executive Chef in daily operations of the kitchen, to include inventory, purchasing supplies, and cost control. Oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. Coordinates and participates in the activities of training and managing personnel in the kitchen.

Duties and Responsibilities

• Prepares and cooks meats, fish, poultry, gravies, cereals, soups, vegetables, and other foods
• May be responsible for cleaning, maintenance of the kitchen area and cooking equipment
• Maintain grocery inventory
• Assists in preparing meals on time as requested by guests
• Maintain order and discipline in the kitchen during working hours
• Manage the kitchen team in the Executive Chef's absence
• Adhere to and implement sanitation and safety regulations
• Monitor and record inventory, and if necessary, order new supplies
• Performs other duties as assigned

Qualification Requirements

Minimum Education: Bachelor's Degree a Plus

Minimum Work Experience: Three (3+) years of experience as a Sous Chef

License(s) / Certification(s): None

Knowledge, Skills and Abilities

Strong knowledge of cooking methods, kitchen equipment, and best practices

Communication

Teamwork

Thorough and Organized

Ability to maintain regular and predictable attendance

Ability to work in a constant state of alertness

Physical Requirements

Represents the appropriate physical requirements of the job in the course of the work.