POSITION PURPOSEThe Sous Chef plays a pivotal role in overseeing kitchen operations, ensuring the highest standards of food quality, consistency, and safety. This position supports the Executive Chef in managing daily culinary activities, leading kitchen staff, and fostering a culture of creativity, efficiency, and teamwork. The Sous Chef is responsible for ensuring that the kitchen runs smoothly, whether during regular service or high-volume events, and must possess the skills to act as the Executive Chef's right-hand, stepping in as needed.
ESSENTIAL FUNCTIONS
AVERAGE %OF TIME
Kitchen Operations Management (50%):
- Oversee the preparation and execution of meals, ensuring timely, accurate, and aesthetically pleasing dishes are produced according to restaurant standards.
- Assist in menu development, ensuring a balance between creativity, cost control, and efficient use of ingredients.
- Monitor inventory, order supplies, and manage kitchen equipment to ensure a smooth operation, particularly during peak service hours.
Team Leadership & Training (30%):
- Lead, motivate, and train kitchen staff, ensuring they adhere to food safety, cleanliness, and professional standards.
- Foster an atmosphere of teamwork and collaboration, ensuring staff development through mentorship and training on new techniques or menu items.
- Assist in managing staff schedules, ensuring proper staffing levels to meet service needs.
Quality Control & Compliance (20%):
- Maintain food quality and safety standards by ensuring all dishes are prepared to restaurant specifications.
- Enforce sanitation and safety protocols in accordance with health department regulations.
- Work closely with the Executive Chef to address any customer feedback or concerns related to food quality and service.
OTHER:
Due to the cyclical nature of the hospitality industry, team member may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required and additional duties as assigned.
SUPPORTIVE FUNCTIONS:
- Assist in developing new recipes and menu items, ensuring alignment with seasonal ingredients and culinary trends.
- Help maintain budgetary goals by monitoring food costs, portion control, and waste reduction.
- Collaborate with the front-of-house team to ensure smooth service delivery and exceptional guest experiences.
QUALIFICATIONS & REQUIREMENTS
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by kitchen environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
- Walking and standing is required during most of the workday. Length of time of these tasks may vary from day to day and task to task.
- Ability to physically handle knives, pots, pans, or other display items as well as grasp, lift and carry some from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment.
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
- The worker is subject to noise. There is sufficient noise to cause the worker to shout to be heard above the ambient noise level.
- Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis
- Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Requires manual dexterity to use and operate all necessary equipment.
QUALIFICATION STANDARDS
EDUCATION, EXPERIENCE, SKILLS AND COMPETENCIES
Degree or diploma in Culinary Arts or equivalent professional training.
Food Handler's Certification (as required by local health authorities).
Experience in a restaurant that emphasizes refined and conceptualized cuisine is highly desirable.
Experience:
Minimum of 2 years of experience as a Sous Chef or a similar role in a high-volume, fine-dining, or upscale restaurant setting.
Strong knowledge of various cooking techniques, food safety protocols, and kitchen management best practices.
Proven ability to manage a team in a fast-paced environment while maintaining a high level of composure.
Skills:
Exceptional leadership and communication skills with the ability to inspire and manage kitchen staff.
Excellent organizational and time management abilities, with an eye for detail in both presentation and kitchen efficiency.
Ability to work under pressure and remain adaptable in a dynamic, high-energy kitchen environment.
More detail about House of Stefas part of Four Brothers Restaurants, please visit