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  • Dental insurance
  • Employee discounts
  • Health insurance
  • Opportunity for advancement
  • Training & development
  • Vision insurance

Sous Chef/ Assistant Kitchen Manager
Position Type: Full time, Hourly

Overview:
The Sous Chef is the second-in-command in the kitchen, reporting directly to the Chef. This role involves assisting in the planning and directing of food preparation, supervising kitchen staff, ensuring food quality and consistency, and managing kitchen operations in the absence of the Executive Chef.

Key Responsibilities:
Food Preparation and Cooking:
  • Assist the Executive Chef in planning and directing food preparation and culinary activities.
  • Supervise the preparation and cooking of food to ensure high quality and consistency.
  • Create and develop new recipes and menu items in collaboration with the Executive Chef.

Kitchen Management:
  • Oversee the day-to-day operations of the kitchen.
  • Coordinate the work of kitchen staff to ensure efficient operation.
  • Train, mentor, and evaluate kitchen staff on cooking techniques, safety procedures, and sanitation practices.

Quality Control:
  • Ensure that all food prepared meets the restaurants quality standards and customer expectations.
  • Monitor portion sizes, presentation, and garnishing of dishes to maintain consistency.

Inventory and Cost Control:
  • Assist in managing inventory and ordering supplies to ensure the kitchen is well-stocked.
  • Monitor food costs and implement measures to reduce waste and control expenses.
  • Maintain records of food supplies, inventory, and waste.

Sanitation and Safety:
  • Ensure that the kitchen adheres to health and safety regulations.
  • Maintain a clean, organized, and safe kitchen environment.
  • Enforce proper food handling, storage, and sanitation procedures.

Customer Service:
  • Collaborate with front-of-house staff to ensure customer satisfaction.
  • Address and resolve customer complaints and feedback related to food quality and service.

Assisting Executive Chef:
  • Assist the Executive Chef with menu planning, food production, and staff management.
  • Step into the role of Executive Chef in their absence, ensuring continuity in kitchen operations.

Innovation and Improvement:
  • Continuously seek ways to improve kitchen efficiency, food quality, and overall customer satisfaction