Sous Chef

Responsibilities:

1. Assist Head Chef in kitchen operations including menu planning quality control and overseeing food preparation and presentation.
2. Supervise and train kitchen staff ensuring efficient task completion and adherence to recipes and standards.
3. Enforce food safety regulations sanitation standards and conduct regular inspections to maintain a safe kitchen environment.
4. Manage inventory coordinate with suppliers and assist in ordering ingredients and kitchen supplies while minimizing waste.
5. Collaborate with the culinary team to develop new menu items experiment with flavors and provide input on menu pricing.
6. Foster a positive work environment promoting teamwork open communication and creativity among kitchen staff.

• Proven experience as a sous chef in a highvolume kitchen
• Strong culinary knowledge and leadership skills
• Ability to work well under pressure in a fastpaced environment
• Attention to detail and commitment to quality standards
• Familiarity with food safety regulations and HACCP
• Flexibility to work evenings weekends and holidays as needed

• Culinary degree or certification
• Experience in menu development and kitchen management software