Executive Sous Chef
: Job Details :

Executive Sous-Chef Job Position Title: Executive Sous-ChefDepartment: Kitchen / CulinaryReports To: Executive Chef Location: 30A Sana RosaSalary: 80,000.00 Plus Potential Work Week: 5 Shifts with 2 days offWork Week Hours: 50-55 Hours a WeekPosition Overview:The Sous Chef is a key member of the kitchen management team, responsible for supporting the Executive Chef in overseeing kitchen operations, managing kitchen staff, ensuring quality control, and maintaining a smooth and efficient service. The Sous Chef ensures food preparation meets quality standards, is responsible for managing food inventory, and works closely with the culinary team to create a productive and collaborative kitchen environment.Key Responsibilities:

Assisting with Kitchen Management:

• Support the Executive Chef in planning and executing the daily kitchen operations.
• Supervise, train, and mentor kitchen staff, ensuring their skills are up to standards.
• Step in as acting head of the kitchen in the absence of the Executive Chef.

Food Preparation & Cooking:

• Oversee food preparation and cooking, ensuring consistency in quality and presentation.
• Ensure all dishes are prepared in a timely manner and meet the standards of the restaurant or establishment.
• Assist in developing new menu items and recipes.

Quality Control:

• Ensure the kitchen follows health and safety standards, maintaining cleanliness and proper sanitation.
• Monitor food quality, portion sizes, and presentation before service to ensure consistency.
• Enforce food safety regulations and proper storage practices.

Inventory Management:

• Monitor and manage kitchen inventory levels, ensuring an adequate supply of ingredients and minimizing waste.
• Work with the Executive Chef to order food and supplies as necessary, staying within budgetary constraints.
• Maintain accurate records of stock and food usage.

Staff Coordination & Supervision:

• Supervise and coordinate kitchen staff during service, ensuring smooth workflow.
• Assign tasks to kitchen staff, ensuring efficient use of time and resources.
• Assist with staff scheduling and resolve conflicts or challenges that arise in the kitchen.

Customer Interaction (if required):

• Occasionally interact with customers to ensure satisfaction with food quality and presentation.
• Handle any food-related complaints or special requests efficiently and professionally.

Administrative Duties:

• Assist in maintaining kitchen logs, ensuring all necessary records are up to date.
• Contribute to the development of new menus, specials, and seasonal offerings.

Skills and Qualifications:

• Proven experience as a Sous Chef or in a similar culinary position.
• In-depth knowledge of kitchen operations, food safety, and health regulations.
• Strong leadership and organizational skills, with the ability to work under pressure.
• Ability to manage and motivate a team while maintaining a positive work environment.
• Excellent cooking skills, with a creative and innovative approach to food.
• Ability to multitask, manage time effectively, and handle high-pressure situations.
• Formal culinary education (Culinary Arts degree or equivalent) preferred.
• Knowledge of kitchen equipment, tools, and procedures.
• Strong communication skills and attention to detail.

Work Environment:

• Fast paced and high-energy kitchen environment.
• Ability to work long hours, including nights, weekends, and holidays, depending on the establishment's schedule.
• Must be physically capable of standing for long periods and lifting heavy items.

Salary:The salary for an Executive Sous Chef, based on the level of experience, will start at $80,000 per year, with additional benefits such as health insurance, paid time off, and potential for bonuses.This role is essential to the smooth functioning of a kitchen, requiring both culinary expertise and leadership abilities to help ensure food quality, team coordination, and efficient service.