Sous Chef

The Sous Chef plays a critical role in the success of our kitchen operations. Working closely with the Chef de Cuisine, the Sous Chef ensures culinary excellence by overseeing food preparation, kitchen staff, and execution of dishes. This position requires creativity, leadership, and a passion for exceptional food quality, consistency, and presentation. 

Key Responsibilities: 

• Assist the Chef de Cuisine in daily kitchen operations, including menu development, inventory control, and team supervision. 
• Ensure the highest standards of food quality, taste, and presentation in every dish served. 
• Lead and train line cooks and prep staff, fostering a culture of professionalism, discipline, and culinary excellence. 
• Supervise food production and maintain consistency in portion size and presentation across all dishes. 
• Ensure all food handling, storage, and sanitation practices meet or exceed health and safety regulations. 
• Monitor kitchen inventory, ordering, and stock rotation to minimize waste and control food costs. 
• Work on the line during peak service hours to ensure smooth and timely food execution. 
• Assist in scheduling kitchen staff and ensuring appropriate coverage during all shifts. 
• Participate in menu planning and execution of seasonal and special event menus. 
• Handle guest concerns and special requests with professionalism and discretion when required. 
• Maintain a clean, organized, and efficient kitchen environment at all times. 
• Qualifications: 
• 3+ years of experience as a Sous Chef or in a similar leadership role in an upscale or fine dining kitchen. 
• Formal culinary training or equivalent experience required. 
• Strong knowledge of modern cooking techniques, kitchen equipment, and fine dining service expectations. 
• Proven leadership, communication, and team-building skills. 
• Excellent time management and organizational abilities. 
• Ability to work evenings, weekends, and holidays as required. 
• ServeSafe or equivalent food safety certification preferred.