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