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Sous Chef

SOUS CHEF
Duties and Supportive Responsibilities
The Sous Chef will take full responsibility for his or her duties. Leading, teaching and disciplining employees, under the guidance of the Executive Chef. Striving to exceed guest's expectations, while working as a team with other Sous Chefs. 

•Prepare in accordance with quality, availability and seasonality.
•Assist and help coordinate all menu planning and implementation.
•Ensure food standards and presentation are maintained and always improved.
•Organize food production in an cost effective and hygienic manner.
•Assist in recruitment, training and discipline of all kitchen staff.
•Find ways to improve the efficiency of the operations that will benefit our business
•Provide coaching and discipline for employees.
•Being an effective listener, before acting is essential.
•Controlling & being accountable in achieving both food & labor cost goals.
•Control food cost by maintaining food standards at reasonable cost through checking prices.
•Responsive and genuine with customers.
•Inspires cooperation and commitment.
•Actively listens and builds on other ideas.
•Good written and verbal skills.
•Maintain excellence in leadership abilities.
•Has energy and drive, sense of urgency, motivation.
•Open to feedback and learning.
•Operates ethically with a high level of personal integrity.
•High School Diploma or Equivalent.
•Two year degree or Apprenticeship.
•Up to Date Sanitation Classes.
•Minimum of 5 years in the culinary business.
•Possess a good written and verbal command of the English Language.
•Thorough knowledge cooking fundamentals.
•Extensive knowledge of kitchen equipment.
•Working knowledge of mathematics for recipes, and financial research purposes.
•Working knowledge of computers and basic software.
•Work in high stress conditions.

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