Sous Chef

Sous Chef Job Responsibilities:

Directs food preparation and collaborates with executive chef.

Helps in the design of food and drink menu.

Produces high quality plates, including both design and taste.

Oversees and supervises kitchen staff.

Assists with menu planning, inventory, and management of supplies.

Ensures that food is top quality and that kitchen is in good condition.

Keeps stations clean and complies with food safety standards.

Offers suggestions and creative ideas that can improve upon the kitchen’s performance.

Prepares food properly.

Schedules staff shifts.

Trains new employees.

Orders food supplies.

Monitors and maintains kitchen equipment.

Solves problems that arise and seizes control of issues in the kitchen.

Sous Chef Skills / Qualifications:

Knowledge of various cooking methods, ingredients, and procedures

Management skills

Familiarity with industry’s best practices

Leadership

Creativity

Hand-eye coordination

Time-management skills

Decision making

Handles pressure

Deals with uncertainty

Education and Experience Requirements:

High school diploma or equivalent

Formal culinary training can be helpful

Kitchen experience