Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
The Sous Chef will be responsible for assisting the Head Chef in the preparation and cooking of meals. The successful candidate will have experience as a cook and be able to work in a fast-paced environment. The Sous Chef will be expected to work during the day and early evening, with no late night shifts. They must be dependable, outgoing, and team-oriented, as they will be working closely with other members of the kitchen staff. The Sous Chef will be responsible for ensuring that all meals are prepared to the highest standards and that the kitchen is kept clean and organized at all times.