Communication Skills, Cook Dishes, Cost Control, Culinary Training, Customer Support/Service, Food Preparation, Food Quality, Food Safety, Inventory Management, Leadership, Maintain Compliance, Menu Management, Organizational Skills, People Management, Performance Reviews, Quality Management, Regulatory Compliance, Regulatory Requirements, Revenue Growth, Sales Presentation, Sanitation, Staff Training
The Sous Chef oversees kitchen operations, manages staff, and ensures food quality and safety standards are met.
- Assists in supervising daily kitchen activities, assigns tasks, and enforces safety and sanitation protocols.
- Participates in menu planning, inventory management, and cost control to maximize sales and profits.
- Ensures compliance with operational standards and regulatory requirements, maintaining product presentation quality.
- Supports staff hiring, performance reviews, and development, fostering positive team relations.
- Provides excellent customer service by training staff and ensuring product consistency.
- Requires 3-5 years of kitchen and supervisory experience, culinary training, and Serve Safe certification.
- Demonstrates leadership, organization, and communication skills in a fast-paced environment.
Benefits include health insurance, paid time off, holiday pay, retirement plans, tuition reimbursement, and career growth opportunities. Benefits may vary by position.