Sous Chef

A sous chef is the second-in-command in a restaurant kitchen, reporting to the executive chef. They are responsible for overseeing daily activities, including:

Sous Chefs work in commercial kitchens right below the executive chef and are responsible for overseeing daily activities. Their duties include directing food preparation, training new staff, disciplining employees when needed, scheduling shifts, ordering supplies, and so on.

ESC Job Responsibilities:

• Food preparation: Directing food preparation, delegating tasks, and cooking high-quality dishes
• Kitchen staff: Supervising kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers
• Training: Training new staff, including sous chefs
• Health and safety: Enforcing health and safety standards, and inspecting the kitchen for violations
• Scheduling: Scheduling shifts
• Supplies: Ordering supplies
• Budgeting: Liaising with suppliers and controlling the budget
• Quality: Ensuring the quality of kitchen operations

ESC Skills and Qualifications:

·        Leadership

·        Attention to details

·        Time Management Skills & Problem Solving Skills

·        Supervisory skills

·        Food preparation and storage expertise

·        Teamwork

·        Good communication ability

Perform any other duties that may or may not be within my usual scope of responsibilities.

This job requires 100% standing and must be able to lift 50lbs.

Salary: $75,000.0 - $80,000.0 / Annually