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The sous chef position is highly demanding and requires handling a variety of tasks both culinary and managerial. This position reports directly to the head chef and is second in command. The sous chef has full oversight of the kitchen along with the head chef and is directly responsible for the quality of the food produced. This position requires a great deal of flexibility as no day is identical to the other. The sous chef assists in the establishment of new menu items, product purchasing, as well as supervising staff during the kitchenâs working hours. The individual must be able to perform in a high-volume kitchen, demonstrate good communication and leadership skills, and be able to calmly handle stressful situations
Key Responsibilities
-Produce high quality dishes that are consistent with the established menu
-Work with the head chef to produce diversified menus in accordance with the Taxmanâs farm-to-table vision
-Establish the kitchen schedule to ensure efficient execution of food preparation and manage costs
-Train the auxiliary kitchen staff on dish preparation, ensure adherence to recipes
-Oversee execution of a cleaning schedule to ensure kitchen equipment is clean and in good condition; alert management of any malfunction before it affects the staff or flow of service
-Take daily inventory and place orders with food vendors
-Ensure food is arriving from local farms on time and when necessary pick-up items from vendors
-Assist head chef with organizing new recipes, pricing out new menu items and establishing appropriate menu price for new items
-Understand established food budgets and labor cost guidelines and help keep both items within the established operating plan
-Open and close kitchen as required by head chef
Position Benefits
-Employee subsidized healthcare and access to group dental and vision coverage.
-Discounts on food and merchandise
-PTO
