About the role
The Sous Chef supports and oversees kitchen operations, coordinating the activities of cooks and kitchen staff to ensure the efficient preparation and presentation of high-quality meals. Acting as second-in-command in the kitchen, this role is critical in maintaining culinary standards and seamless operations in the Chef’s absence.
- Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards are followed.
- Provide hands-on training and guidance to cooking personnel on advanced culinary techniques.
- Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions.
- Assume full responsibility for the kitchen in the absence of the Chef, including planning, organizing, and preparing all meals.
- Prep food products using standardized preparation techniques and recipes.
- Visibly assess food quality and cooking temperatures to ensure consistency and excellence.
- Other duties as assigned.
KEY STRENGTHS FOR SUCCESS
- Strong leadership and supervisory skills with the ability to manage a diverse kitchen team.
- Advanced culinary knowledge with attention to detail in flavor, presentation, and technique.
- Ability to remain calm and effective in high-pressure environments.
- Strong organizational and planning skills to support both daily operations and large functions.
- Commitment to maintaining food safety and sanitation standards.
PROFESSIONAL EXPERIENCE
Minimum 2 years of kitchen supervisory experience.
3 years of kitchen operations experience, including at least:
1 year in a lead cook role
1 year in a steward position