The Sous Chef oversees and coordinates daily kitchen activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

Essential Duties and Responsibilities:

• Train and develop kitchen staff; train cooks/kitchen staff in the importance of consistency in preparation and presentation.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Monitor and maintain line plating and quality.
• Prepare a variety of cuisine utilizing skill and creativity.
• Coordinate with wait staff to ensure customer expectations are met or exceeded.
• Assist with inventory management, maintaining information in computer databases and other standardized reports as needed.
• Maintain a clean, organized, and safe kitchen; ensure all sanitation procedures are being followed; ensure adherence to all health and safety regulations and procedures.
• Assist Executive Chef/Chef as needed.
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
• Establish procedures, prepares and coordinates schedules, and expedites workflow.
• May assist the Executive Chef/Chef and other management with hiring, training, motivating, disciplining and rewarding kitchen staff.
• Ensure all necessary reports and forms are completed daily.
• Possess and maintain through understanding of industry and stays abreast of industry trends; communicate/incorporate information to assure kitchen remains current.
• May perform other duties as assigned by the Executive Chef/Chef or other management.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

Graduate of a culinary school and five to six years related experience is preferred; or equivalent combination of education and experience.

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• Training and development opportunities for kitchen staff.
• Positive work environment focused on teamwork and collaboration.
• Exposure to various cuisine types and culinary techniques.
• Growth potential within the culinary field.

• Thorough knowledge of all food preparation techniques and styles.
• Proficiency in overseeing staff and motivating others.
• Strong decision-making and judgment skills.
• Ability to adapt to changing priorities with enthusiasm.
• Acute attention to detail.
• Effective communication skills with diverse individuals.