Sous Chef

Looking for an experienced Sous Chef to join our kitchen team reporting directly to our Executive Chef, assisting in all aspects of food prep, kitchen management & staff supervision. Playing a critical role in maintaining high culinary standards, efficient day to day operations and staff management.

Job Description:

• Assist the executive chef in planning and executing menus, including recipe development and plate presentation.
• Assist and oversee daily mise en plus to ensure the kitchen is ready and preparations flow in accordance with our busy restaurant.
• Oversee food preparation activities, ensuring compliance with recipes, portion sizes, and quality standards.
• Demonstrate proficiency in various cooking techniques and culinary styles, providing guidance and support to kitchen staff.
• Collaborate with the executive chef to organize and coordinate kitchen operations, including ordering supplies, managing inventory, and maintaining equipment.
• Supervise the work of kitchen staff, delegating tasks and responsibilities as needed to ensure smooth workflow and timely service.
• Conduct regular inspections of food products to ensure freshness, quality, and compliance with safety standards.
• Monitor kitchen cleanliness and sanitation practices, enforcing hygiene protocols and health regulations.
• Assist in receiving and storing food supplies and ingredients, ensuring proper labelling, rotation, and storage to prevent spoilage and waste.
• Monitor inventory levels of kitchen supplies, such as cleaning chemicals, paper towels, and disposable gloves, and notify supervisors when supplies need to be replenished.
• Keep track of expiration dates and shelf life of food products, rotating stock as needed to maintain freshness and quality.
• Collaborate with the executive chef in menu planning and development, offering creative ideas and suggestions based on market trends and customer preferences.
• Assist in managing food costs by minimizing waste, controlling portion sizes, and optimizing inventory levels.
• Work closely with suppliers and vendors to source high-quality ingredients at competitive prices.
• Lead by example, demonstrating professionalism, teamwork, and a strong work ethic in all kitchen activities.
• Foster a positive and collaborative work environment, promoting open communication and mutual respect among kitchen staff.
• Support the executive chef in handling staffing issues, such as scheduling, training, and performance evaluations.

 Working Conditions:

• The sous chef typically works long hours, including evenings, weekends, and holidays, to meet the demands of the restaurant industry.
• The work environment may be fast-paced and high-pressure, requiring the ability to handle stress and multitask effectively.
• The position may involve standing for extended periods, lifting heavy objects, and working in hot and humid conditions.

Required Qualifications:

• Proven minimum 5 years’ experience as a sous chef or senior line cook in a restaurant, hotel or culinary establishment.
• Culinary degree or equivalent certification from a recognized culinary school.
• Strong culinary skills and knowledge of cooking techniques, cuisines, and ingredients.
• Excellent leadership and communication abilities, with the ability to motivate and inspire a team.
• Solid understanding of kitchen operations, including food safety standards, sanitation practices, and equipment usage.
• Proficiency in menu planning, recipe development, and cost control principles.
• Certification in food safety and sanitation (i.e. Valid Food Handlers Certificate) is required.