Overview

SUMMARY

A Sous Chef is the second in command in any kitchen. The Sous Chef serves as the Executive Chef’s direct assistant. This kind of chef is assigned scheduling tasks. When the executive chef is off duty, the sous chef is in charge. When required to, the sous chef also fills in for and/or assists the line chef/chef de partie to ensure that the kitchen runs smoothly.

 

 

RESPONSIBILITIES

Sous chef job duties and responsibilities include the following:

· Assists and supports the Executive Chef

· Offers assistance to the sales and marketing team

· Helps the Executive Chef select and train kitchen staff

· Assists with the planning of menus and meals

· Oversees the preparation and service of food

· Offers guidance to chef de partie on the preparation, cooking and presentation of different foods in the restaurant

· Assists the executive chef in the enforcement of health and safety standard in the kitchen

· Handles any problems that may arise in the kitchen

· Helps in ensuring customers are served efficiently and effectively

· Supervises and manages the chefs de parties

 

 

QUALIFICATIONS

A Sous Chef’s job skills and abilities should include the following:

· 2-5 years as a Sous Chef in a fast-paced kitchen

· Must love and enjoy working with food

· The level of personal hygiene should be high

· Good organizational and management skills

· Can work well under pressure

· Superior oral and written communication skills

· Good attention to detail plus the ability to quickly identify and resolve problems

Benefits:

Company pays for 100% of health benefits for employee and family

Does the position require prior experience in the restaurant industry::
Yes
This position requires a high school diploma or equivalent:
yes
This position pays::
Salary + Bonus
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