Sous Chef

The Sous Chef supports the Chef de Cuisine and Executive Chef in leading the kitchen team to consistently deliver high quality dishes according to established recipes and preparation standards. This role supervises line cooks, enforces proper culinary techniques, and ensures efficient and accurate food preparation. The Sous Chef assists with menu planning, inventory management, and supply ordering, guaranteeing the use of top-quality ingredients. Additionally, this position oversees staff scheduling and discipline when necessary or in the absence of senior chefs. The Sous Chef must maintain composure and uphold restaurant standards during busy periods, demonstrating adaptability and strong decision-making skills under pressure.

 

 

RESPONSIBILITIES:

 

Culinary Operations & Food Preparation

 

Execute and enforce established recipes, preparation techniques, and plating standards to ensure quality, consistency, and presentation of all dishes.

 

Supervise and support the line cook team during service, ensuring efficient workflow and professionalism at all times.

 

Expertly cut, slice, and fillet meats and other ingredients as required for menu execution.

 

Prepare a variety of dishes according to established guidelines for quality, portion size, and food safety.

 

Ensure all ingredients used are fresh, properly stored, and meet the highest quality standards.

 

Financial & Kitchen Management

 

Collaborate with the Chef de Cuisine and Executive Chef on budgeting and financial planning for the kitchen, ensuring food costs, labor, and other expenses align with restaurant goals.

 

Oversee kitchen inventory, including ordering, receiving, and storing ingredients; maintain accurate stock levels to minimize waste, prevent spoilage and ensuring stock levels meet business requirements.

 

Control and record food waste, spoilage, and over-preparation in line with operational standards. Implement strategies to minimize food waste and over-preparation, tracking usage and spoilage according to operational standards.

 

Assist in preparing operational reports, analyzing sales and inventory data to identify trends and opportunities for cost savings.

 

Oversee kitchen opening and closing procedures.

 

Staff Leadership & Development

 

Assist the Chef de Cuisine and Executive Chef in supervising the culinary team, including during their absence.

 

Lead staff scheduling, ensuring adequate coverage for all shifts and adjusting as needed for business demands. Uses Hotschedules to create efficient staffing plans, monitors timecards to control overtime, and processes payroll to avoid discrepancies.

 

Enforce discipline and address performance issues in accordance with company policy.

 

Provides feedback, conducts performance reviews, and follows disciplinary procedures as needed

 

Train new and existing staff on culinary techniques, food safety, and sanitation standards.

 

Act as a resource and mentor to the entire culinary team, promoting continuous skill development.

 

Determines staffing needs, conducts interviews in compliance with laws, and communicates with HR and Chef de Cuisine and Executive Chef to fill positions.

 

Sanitation, Safety & Maintenance

 

Maintain a clean and organized work environment to prevent food contamination and uphold hygiene standards.

 

Ensure all staff follow sanitation protocols, safety procedures, and proper use and care of kitchen equipment.

 

 

 

 

 

Oversee cleaning of communal areas, kitchen, equipment, and utensils as necessary.

 

 

 

 

 

Report any equipment malfunctions, maintenance needs, or loss/damage of kitchen assets promptly.

 

 

 

 

Menu Planning & Customization

 

 

 

Assist with menu planning and development, offering input on new dishes and specials.

 

 

 

 

 

Customize orders and accommodate special requests or dietary needs as required by guests or business needs.

 

 

 

 

Communication & Collaboration

 

 

 

Communicate effectively with the front-of-house team to ensure special requests and allergy considerations are met.

 

 

 

 

 

Attend meetings with the Chef de Cuisine, Executive Chef and Corporate Chef as directed to align on operational goals and updates.

 

 

 

 

Professionalism & Leadership

 

 

 

Demonstrate strong problem-solving, time management, and decision-making skills, especially during busy periods.

 

 

 

 

 

Maintain composure under pressure and set a positive example for the team.

 

 

 

 

 

Uphold professionalism, respect, and collaboration within the kitchen environment.

 

 

 

 

REQUIREMENTS:

 

Education & Training

 

 

 

Required, a degree, diploma, or certificate in culinary arts from an accredited institution.

 

 

 

 

 

Relevant other culinary certifications are advantageous, as are food safety and sanitation certifications

 

 

 

 

 

Ongoing professional development and continuing education in culinary techniques, management, and food safety are beneficial

 

 

 

 

Experience

 

 

 

Minimum of 5 years of experience in a professional kitchen, with demonstrated progression through various kitchen roles

 

 

 

 

 

At least 3 years of experience supervising a kitchen shift or team, including training, scheduling, and performance management

 

 

 

 

 

Proven experience in menu planning, food cost control, inventory management, and minimizing waste.

 

 

 

 

Skills & Competencies

 

 

 

Mastery of a wide range of cooking techniques, flavor profiles, and recipe execution with European style

 

 

 

 

 

Strong leadership skills to supervise, motivate, and develop kitchen staff; ability to delegate tasks and manage a team under pressure

 

 

 

 

 

Excellent verbal and written communication skills for effective interaction with staff, management, and guests

 

 

 

 

 

Ability to prioritize tasks, manage multiple demands, and ensure efficient kitchen operations during busy periods

 

 

 

 

 

Innovative approach to menu development and problem-solving

 

 

 

 

 

Commitment to maintaining high standards of food quality, presentation, and safety.

 

 

 

 

 

Understanding of budgeting, cost control, and financial reporting relevant to kitchen operations

 

 

 

 

 

Proficiency with kitchen equipment and familiarity with restaurant management software or POS systems

 

 

 

 

 

Fluency in English, French, and Spanish is required to effectively communicate with a diverse team and serve an international clientele