The Buffalo Bodega is looking for a sous chef. The Sous Chef is the second-in-command, working directly under the head chef. They will be responsible for assisting all aspects of kitchen operations, including food preparation, staff supervision, menu planning, ensuring food quality and safety. Essentially, helping the head chef manage and coordinate the daily culinary activities of the establishment. Wage DOE.
Key Responsibilities:
Assisting the Head Chef:
Work closely with the head chef on all aspects of kitchen management, including menu planning, recipe development, and food preparation.
Supervising Kitchen Staff:
Overseeing the work of line cooks, prep cooks, and other kitchen staff. Delegating tasks and ensuring smooth workflow. Training line cooks and dish staff. Must be able to cook all areas of the line.
Inventory Management:
Track inventory levels, order supplies, and manage food storage to minimize waste and ensure efficient operations.
Menu Planning and Development:
Sous chef may contribute to menu planning, creating new dishes, and adapting menus for seasonal changes.
Ensuring Food Safety and Hygiene:
Play a crucial role in maintaining a clean and sanitary kitchen environment, adhering to food safety regulations.
Assisting with Administrative Tasks:
They may handle tasks such as scheduling staff shifts, managing food costs, and maintaining equipment.
Taking Charge in the Head Chef's Absence:
The sous chef must run the kitchen in the head chef's absence, ensuring smooth operations, maintaining quality standards and communicating with the chef.
Skills Needed:
Culinary Expertise:
A strong foundation in cooking techniques, food preparation, and menu planning is essential. Must be familiar using kitchen equipment and tools.
Leadership and Management:
The ability to supervise, motivate, and delegate tasks effectively is crucial.
Time Management and Organization:
They must be able to manage multiple tasks simultaneously and prioritize effectively.
Problem-Solving and Decision-Making:
The ability to quickly assess and resolve issues in a fast-paced environment is important. Work well and be able to communicate under pressure.
Attention to Detail:
Maintaining consistent food quality, presentation, and hygiene. This position requires meticulous attention to detail.
Physical Stamina:
The role requires standing for long periods while maintaining a good pace when under pressure and under stressful situations.
