Sous Chef

Job Summary:

The Sous Chef will be responsible for handle menu items including food preparation, quality control, and adherence to menu standards.. This role is crucial in ensuring that all food items are prepared with high quality, consistency, and within a timely manner according to the menu standards. The Sous Chef also supports staff in food preparation and cooking, and ensures that food safety regulations are followed.

Key Responsibilities:

Food Preparation and Cooking: Prepare menu items according to recipes and standards set by the Head Chef. This includes preparing ingredients, cooking all menu items, and assembling as finished item.

Station Management: Operate a specific kitchen station (grill, fry, prep, etc.) during service times, ensuring efficiency and timeliness of food output.

Collaboration with Kitchen Staff: Work closely with the other staff to coordinate food preparation, maintain consistency, and support kitchen staff as needed.

Quality Control: Ensure all dishes leaving the kitchen meet presentation and quality standards. Correct any deviations from the menu specifications.

Food Safety and Hygiene: Ensure proper food handling and hygiene standards are upheld. Follow all health and safety guidelines, including proper storage of ingredients and cleanliness of the station.

Inventory Management: Monitor stock levels and report shortages to the Kitchen Manager. Assist with receiving and storing kitchen supplies.

Assisting in Training: Help train new kitchen staff or junior cooks on techniques, recipes, and safety protocols.