Job Description – Sous Chef

Reports to: Executive Chef

Supervises: Sauce Cook;  Line Prep Cook; Breakfast Cook; Assistant Cook; Sauté Cook, and all preparation

Education and/or Experience

• A degree from a culinary arts program is preferred but not required.

• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.

• Job Knowledge, Core Competencies and Expectations and must be familiar with and have worked with all kitchen equipment.

• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.

• Knowledge of food handling and preparation principles and procedures for all foods produced and served.

• Ability to effectively supervise all kitchen food production employees in absence of  the Executive Chef. Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production  Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Job Tasks/Duties

• Prepare or directly supervise kitchen staff responsible for the daily preparation of soups and sauces to ensure that methods of cooking, garnishing and portion-sizing are as requested

• Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

• Conduct daily raw cost tracking counts to ensure that all items are accounted for.

•  Assumes complete charge of the kitchen in the absence of the Executive Chef.

• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.

• Consistently maintains standards of quality, cost, presentation and flavor of foods.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.

• Arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.

• Personally works in any station as assigned by the Executive Chef. 

•  Consults with Banquet Captains for events.

• Assists in maintaining security of kitchen, including equipment and food and supply inventories. Assists in food procurement, delivery, storage and issuing of food items.

• Supervises, trains and evaluates kitchen personnel. 

• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.

• Reports all complaints to the chef and assists in resolving complaints. .

• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.

• Understands and consistently follows proper sanitation practices including those for personal hygiene. BEO meetings.

• Performs other appropriate tasks assigned by the Executive Chef.

Licenses and Special Requirements

Food safety certification.

Physical Demands and Work Environment

Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

Push, pull or lift up to 50 pounds. Continuous repetitive motions.

Work in hot, humid and noisy environment.

Job Type: Full-time

Salary: $40,000.00 /year with possibility of gratuities and raises