Restaurant Sous Chef Job Description

Job Summary

The Restaurant Sous Chef plays a vital role in assisting the Head Chef in overseeing all aspects of kitchen operations, ensuring the consistent delivery of high-quality culinary offerings and exceptional dining experiences for our guests. This position requires strong leadership, culinary expertise, and a commitment to upholding the restaurant's standards of excellence.

Responsibilities

1. Assist in menu planning, recipe development, and food preparation according to established standards and guidelines.

2. Supervise and coordinate kitchen staff, including scheduling, training, and performance management, to maintain a cohesive and efficient team.

3. Ensure the consistency, quality, and presentation of food products by enforcing proper cooking techniques, portion control, and plating standards.

4. Monitor inventory levels, order supplies, and minimize waste to optimize food cost and kitchen efficiency.

5. Enforce strict sanitation, health, and safety standards in the kitchen, including proper food handling, storage, and cleaning procedures.

6. Collaborate with the Head Chef to develop new menu items, specials, and seasonal offerings that reflect culinary creativity and innovation.

7. Control food and labor costs by implementing cost-saving measures, optimizing portion sizes, and maximizing productivity.

8. Maintain open communication with kitchen staff, front-of-house team, and management to ensure smooth operations and guest satisfaction.

9. Address any kitchen-related issues promptly and effectively, finding solutions to challenges as they arise.

10. Ensure compliance with all relevant health codes, food safety regulations, and company policies.

Requirements

1. Culinary degree or equivalent certification preferred.

2. Proven experience as a Chef de Partie or Junior Sous Chef in a high-volume restaurant environment.

3. Strong leadership, communication, and interpersonal skills.

4. Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and professionalism.

5. Excellent knowledge of kitchen operations, including food preparation techniques, sanitation standards, and safety protocols.

6. Flexibility to work evenings, weekends, and holidays as needed.

Additional Skills (Preferred)

1. Proficiency in multiple cuisines and cooking styles.

2. Experience with menu costing, inventory management, and budget control.

3. Familiarity with kitchen equipment maintenance and repair.

4. Creativity and innovation in menu development.

5. Strong organizational and time-management abilities.

Working Conditions

• Schedule: Full-time position with evening, weekend, and holiday shifts required.

• Physical Demands: Ability to stand, walk, and lift heavy objects for extended periods.

Reporting Structure

The Restaurant Sous Chef is directly subordinate to either the Head Chef or the Executive Chef, maintaining a vital line of communication and collaboration with these senior figures. Additionally, this role involves working in close partnership with other members of the kitchen staff as well as the management team to ensure efficient operations and exemplary culinary outcomes.

How to Apply

Interested candidates are invited to submit a resume and cover letter detailing their qualifications and experience to [Your Company Number].

Equal Opportunity Statement

[Your Company Name] is an equal opportunity employer committed to diversity, inclusion, and equal opportunity employment.

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