The Sous Chef is responsible for providing overall leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product. This includes overseeing recipe development, item costing, product specification, sourcing, implementation of new menus and on-going quality assurance processes and systems.

KEY RESPONSIBILITIES

• Assist Chef de Cuisine, Executive Sous Chef, and other Sous Chef in all aspects of kitchen procedures and food & beverage to ensure excellence in service and product

• Devise innovative product offerings for the restaurant

• Formulate and implement procedural guidelines, policies and standards pertaining to the restaurant

• Guide and support culinary team in the implementation and adherence of kitchen standards, processes & systems

• When greeting your team make sure they are in good spirits and ready to work

• Adhere to all guidelines in the employee handbook

• Set up and sanitize workstations

• Ensure all food items are properly stored and easily accessible

• Supervise food and cooling room temperatures

• Accept or reject ingredients from suppliers

• Remember that we have an open kitchen, maintain a clean, orderly, and sanitized kitchen 

• Check all station mise en place (sauces, proteins, and produce)

• Do random sanitation and temperature checks on each station

• Check reservation book and prepare staff

• Ensure the team to be on line for kitchen line up 

• At end of shift the entire line must be scrubbed and wiped down, including the top of the line, this is a team effort

• Fill out prep list

• Do freezer pull

• All mise en place pans rotated, wrapped and dated

• Check out with FOH manager before going home

• Perform other task or projects as assigned by management

REQUIRED EXPERIENCE AND QUALIFICATIONS

• Culinary associate degree or apprenticeship in culinary arts preferred, and at least 2 years in a supervisory level in a luxury restaurant or hotel setting 

• Ability to train, guide and coach line cooks and new hires

• Strong teamwork and communication skills

• Able to work long shifts in a fast paced environment

• Flexibility to work shifts, weekends, nights, and holidays

• Food Safety certified

• Able to be organized, manage time wisely and work with little to no direct supervision 

• Very high attention to detail

• Sensitive to cultural nuances 

• Able to handle a multitude of tasks in an intense, fast paced environment

• Ability to maintain a clean and professional appearance as per company policies

• Ability to stand for extended periods of time

• Multi-lingual is a plus

The Sous Chef is responsible for providing overall leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product. This includes overseeing recipe development, item costing, product specification, sourcing, implementation of new menus and on-going quality assurance processes and systems.

KEY RESPONSIBILITIES

• Assist Chef de Cuisine, Executive Sous Chef, and other Sous Chef in all aspects of kitchen procedures and food & beverage to ensure excellence in service and product

• Devise innovative product offerings for the restaurant

• Formulate and implement procedural guidelines, policies and standards pertaining to the restaurant

• Guide and support culinary team in the implementation and adherence of kitchen standards, processes & systems

• When greeting your team make sure they are in good spirits and ready to work

• Adhere to all guidelines in the employee handbook

• Set up and sanitize workstations

• Ensure all food items are properly stored and easily accessible

• Supervise food and cooling room temperatures

• Accept or reject ingredients from suppliers

• Remember that we have an open kitchen, maintain a clean, orderly, and sanitized kitchen 

• Check all station mise en place (sauces, proteins, and produce)

• Do random sanitation and temperature checks on each station

• Check reservation book and prepare staff

• Ensure the team to be on line for kitchen line up 

• At end of shift the entire line must be scrubbed and wiped down, including the top of the line, this is a team effort

• Fill out prep list

• Do freezer pull

• All mise en place pans rotated, wrapped and dated

• Check out with FOH manager before going home

• Perform other task or projects as assigned by management

REQUIRED EXPERIENCE AND QUALIFICATIONS

• Culinary associate degree or apprenticeship in culinary arts preferred, and at least 2 years in a supervisory level in a luxury restaurant or hotel setting 

• Ability to train, guide and coach line cooks and new hires

• Strong teamwork and communication skills

• Able to work long shifts in a fast paced environment

• Flexibility to work shifts, weekends, nights, and holidays

• Food Safety certified

• Able to be organized, manage time wisely and work with little to no direct supervision 

• Very high attention to detail

• Sensitive to cultural nuances 

• Able to handle a multitude of tasks in an intense, fast paced environment

• Ability to maintain a clean and professional appearance as per company policies

• Ability to stand for extended periods of time

• Multi-lingual is a plus