Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Sous Chef
The Sous Chef has a vital role with a high degree of responsibility for all aspects of the food and food safety. Oversees all kitchen operations and monitors inventory and controls food costs, trains and supervises kitchen staff, monitors kitchen safety, places orders and aids the General Manager with decision making regarding the overall operation of the restaurant. Completes assigned projects in a timely manner and communicates effectively with the rest of the management team
Additional duties may include:
Increase overall guest satisfaction
Grow sales
Manage Labor Effectively Daily
Develop A players
Physical Requirements Necessary for the Position:
All Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of thirty-five (35) pounds. Managers will also view a computer monitor and type/write on a regular basis. Team lift required on anything over twenty-five (25) pounds and/or an awkward lift.