Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff.

To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:

• Preparing meals and food to meet the specifications of guests in a timely manner.
• Properly measuring kitchen ingredients and food portions.
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation.
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality as well as taking inventories and helping with ordering.
• Ensuring proper food temperatures when cooking and proper storage afterward.
• Keeping the workstation and kitchen equipment clean, organized and sanitized.
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef.

Sous Chef also runs the BOH operations for events such as buffet and plated events.

Must have Catering experience.

• Hiring and training opportunities for kitchen staff.
• Involvement in managing kitchen inventory.
• Experience in catering events.

• Ability to prepare meals according to guest specifications.
• Experience in measuring ingredients and food portions accurately.
• Knowledge of kitchen standards, procedures, and sanitation requirements.
• Proficiency in using kitchen equipment such as grills, ovens, and steamers.
• Experience in managing kitchen inventory and ordering supplies.
• Capability to ensure proper food temperatures and storage.
• Ability to keep the workstation and kitchen equipment clean and organized.
• Catering experience is required.