Sous Chef

Job Overview

Responsibilities 

• Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision
• Create new dishes that appeal to the clients
• Maintain updated and accurate documention of inventory on a bi-weekly basis
• Complete truck orders for timely and accurate delivery of food product and supplies twice a week; put away truck orders in the proper places and in a timely manner
• Create daily list of preparation needs
• Produce high quality dishes that follow the established level of the location's standards, as well as to clients' needs
• Discover talented chefs and train them in order to reach the highest standards of the location
• Train the auxiliary kitchen staff in order to provide the best results in the minimum amount of time while maximizing the use of available resources
• Maintain order and discipline in the kitchen during working hours
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish
• Ensure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or clients

Qualifications

• 3 years experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
• At least 6 months experience in a similar capacity
• Strong leadership skills
• Strong organizational and decision-making skills
• Ability to work well under pressure in a fast-paced setting
• Attention to detail

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The sous chef will regularly stand for long periods of time in a hot kitchen environment. Must be able to bend, stoop, turn, lift, walk, walk on uneven ground, carry and lift up to fifty pounds.