Sous Chef

Job Summary

The Sous Chef is a managerial role responsible for the smooth day-to-day operation of the kitchen, working closely with both the Executive Sous Chef and the kitchen team. As a key manager, the Sous Chef ensures that food preparation meets high standards, supervises junior kitchen staff, manages labor, schedules, and supports menu planning and food costing.

• Assist in daily kitchen operations and food preparation.
• Supervise kitchen stations and ensure food quality.
• Contribute to menu development and planning.
• Oversee labor management, including developing and maintaining staff schedules.
• Monitor kitchen inventory and stock control.
• Train junior kitchen staff and foster a collaborative team environment.
• Ensure compliance with food safety and hygiene regulations.
• Follow the directives and guidance provided by the Executive Sous Chef and Executive Chef to ensure smooth kitchen operations.

• 3-5 years of culinary experience, with 1-2 years in a supervisory or managerial role.
• Strong understanding of various cooking techniques and kitchen operations.
• Experience in labor management and staff scheduling.
• Leadership skills and the ability to manage staff effectively.