Please inquire with Resume and References
A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff have proper direction.
Sous Chef Job Responsibilities:
Directs food preparation and collaborates with the executive chef.
Helps in the design of the food menu.
Produces high quality plates, including both design and taste.
Oversees and supervises kitchen staff.
Assists with menu planning, inventory, and management of supplies.
Ensures that food is top quality and that the kitchen is in good condition.
Keeps stations clean and complies with food safety standards.
Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
Prepare food properly.
Schedules staff shifts.
Trains new employees.
Orders food supplies.
Monitors and maintains kitchen equipment.
Solves problems that arise and seizes control of issues in the kitchen.
Preparing meals and food to meet the specifications of guests in a timely manner
Properly measuring kitchen ingredients and food portions
Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
Managing the kitchen inventory and ensuring supplies are fresh and of high quality
Ensuring proper food temperatures when cooking and proper storage afterward
Keeping the workstation and kitchen equipment clean, organized and sanitized
Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Sous Chef Skills / Qualifications:
Knowledge of various cooking methods, ingredients, and procedures
Management skills
Familiarity with industry’s best practices
Leadership
Creativity
Hand-eye coordination
Time-management skills
Decision making
Handles pressure
Deals with uncertainty
Skills:
5+ years of experience managing a high-volume restaurant in NYC
Valid Food Handler’s Card
Excellent people skills
Superior attention to detail
Proficient with budgeting
Skilled negotiator in accordance with food costs
Available to work weekends, holidays, and frequent late nights
Expert in hiring kitchen staff for a high-volume restaurant
Punctuality
Job Type: Full-time
Benefits: Employee discount, Paid time off, Paid training, More discussed in person
Restaurant type: Casual dining restaurant, Fast casual restaurant
Weekly day range: Weekend, holiday, weekday availability (Required)
License/Certification:
Food Handler Certification (Required)
Shift availability:Day Shift (Required), Night Shift (Required)
Work Location: In person
Physical Requirements:
Standing is required for the majority of the shift (90%)
Some light to medium lifting will be required throughout the shift, anywhere from 2-30lbs.
DISCLAIMER
This job description is a summary of duties, which you as a Server are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.
