The Sous Chef is responsible for all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, and exceeding guests’ expectations as far as food quality and presentation
Job Summary
The Sous Chef is responsible for all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, and exceeding guests’ expectations as far as food quality and presentation.
Key responsibilities include communicating effectively with management and co-workers, maintaining operational control of purchasing and inventory, overseeing product consistency, and performing clerical duties regarding staff and kitchen operations.
The role requires a minimum of three years of experience in kitchen operations and the ability to obtain a Health Card, with a commitment to team member growth and well-being.
Matching Summary
The Sous Chef is responsible for all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, and exceeding guests’ expectations as far as food quality and presentation.
Skills & Requirements
Must-have
Supervise kitchen personnel
Food and labor cost control
Exceed guest expectations
Maintain cleanliness and equipment maintenance
Enforce proper food handling techniques
Nice-to-have
Develop department goals and action plans
Staff motivation through recognition and engagement
Support efficient department operation
Key Requirements
Minimum three years of kitchen operation experience