A Sous Chef is the second-in-command in a professional kitchen, responsible for overseeing daily culinary operations and ensuring food quality and consistency. This role is critical for maintaining kitchen efficiency, mentoring junior staff, and executing the Executive Chef's vision to deliver exceptional dining experiences.
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What is a Sous Chef?
A Sous Chef is a key leadership position in a professional kitchen, serving as the direct assistant to the Executive Chef. This role requires extensive culinary expertise, management skills, and the ability to maintain high standards of food quality and kitchen operations. The Sous Chef often acts as the Executive Chef's deputy, stepping in to lead the team during their absence and ensuring seamless service continuity.
What does a Sous Chef do?
A Sous Chef manages kitchen staff, supervises food preparation, and ensures all dishes meet quality standards. They assist in menu planning, inventory management, and training new cooks. Additionally, Sous Chefs maintain kitchen safety protocols, coordinate during busy service periods, and contribute to cost control efforts while upholding the restaurant's culinary standards.
Job Overview
We are seeking a talented and experienced Sous Chef to join our culinary team in a fast-paced, high-volume kitchen environment. The ideal candidate will support the Executive Chef in all aspects of kitchen operations, including menu development, food preparation, quality control, and staff management. This role requires strong leadership skills, exceptional culinary techniques, and the ability to maintain our establishment's standards of excellence in American cuisine.
Sous Chef responsibilities include:
1. Assist Executive Chef in daily kitchen operations and menu planning
2. Supervise and train line cooks, prep cooks, and other kitchen staff
3. Ensure all dishes meet quality standards and are prepared according to recipes
4. Manage food inventory, ordering, and cost control measures
5. Maintain kitchen sanitation and safety standards in compliance with FDA and local health codes
6. Develop and implement new menu items and specials
7. Oversee food preparation during service periods
8. Manage kitchen scheduling and labor cost control
9. Conduct regular equipment maintenance and safety checks
1. 3+ years of experience in a high-volume kitchen environment
2. Proven experience as Sous Chef or Kitchen Manager
3. Extensive knowledge of American cuisine and cooking techniques
4. Food Safety Manager Certification (ServSafe or equivalent)
5. Strong leadership and team management abilities
6. Ability to work under pressure in fast-paced environment
7. Excellent knife skills and culinary technique mastery
8. Knowledge of kitchen equipment maintenance and safety protocols
9. Availability to work evenings, weekends, and holidays
Preferred Qualifications
1. Culinary degree from accredited institution
2. Experience with farm-to-table concepts and seasonal menu development
3. Background in high-end restaurant or hotel kitchen operations
4. Knowledge of sustainable sourcing and local supplier networks
5. Experience with kitchen management software (e.g., ChefTec, KitchenBrains)
6. Previous work in Michelin-starred or James Beard recognized establishments
7. Proficiency in additional cuisines (Italian, French, or Asian)
8. Experience with dietary restrictions and allergy protocols
9. Background in cost control and inventory management systems
Bonus Skills
1. Butchery and whole animal utilization techniques
2. Artisanal bread and pastry production experience
3. Knowledge of modern cooking techniques (sous-vide, molecular gastronomy)
4. Wine pairing and beverage program knowledge
5. Experience with kitchen staff training and development programs
6. Participation in culinary competitions or awards
7. Food styling and photography skills for menu development
8. Multilingual abilities (Spanish particularly valuable)
9. Experience with sustainable kitchen practices and waste reduction programs
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