Sous Chef

Overview

The Sous Chef is the operational frontline manager responsible for directing and overseeing the daily culinary production and quality control across all kitchen sections. This role\'s core purpose is to ensure the consistent, high-quality execution of all menu items in the central unit and to serve as the on-site supervisor who manages kitchen staff, service flow, and logistics for all outside catering events. They act as the primary management link between the Executive Chefs and the culinary brigade, ensuring operational goals and quality standards are always met. The role involves supervising kitchen staff, managing food preparation and production, ensuring high standards of food quality and hygiene, and contributing to menu planning and development. The Sous Chef must have strong culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences.

Main Responsibilities

Operational Leadership (In-Unit Production) Daily Management : Assist the Executive Sous Chef in overseeing daily kitchen operations, ensuring all sections are organized, adequately staffed, and stocked for the production schedule. Production Quality : Directly supervise the preparation, cooking, and assembly of all menu items, ensuring strict adherence to standardized recipes, portion control, and the highest quality standards before food is prepared for transport. Staff Deployment : Manage the assignment of tasks and responsibilities to the Chef de Parties and junior staff, ensuring efficient time management and labor usage across the unit. Inventory & Ordering : Assist the Executive Sous Chef with inventory management, including receiving and checking product deliveries, ensuring proper rotation (FIFO), and placing accurate daily food orders. Maintenance & Safety : Ensure all kitchen equipment is maintained and properly used. Enforce all health, safety, and sanitation standards (HACCP) rigorously. Event Execution and Logistics (Off-Site) Event Command : Take primary responsibility for all culinary operations at assigned off-site catering events, serving as the on-site supervisor in the temporary kitchen. Setup & Service : Oversee the meticulous setup of the event kitchen, lead the final cooking and plating processes, and ensure seamless service flow from the kitchen to the service staff. Logistics Oversight : Coordinate the efficient loading, safe transport, and organized strike (breakdown) of food, supplies, and equipment, ensuring nothing is lost or damaged. Quality Assurance : Guarantee that the quality and presentation of all food served at the event meet the high expectations of the client and the brand, troubleshooting any issues that arise immediately. Team Development and Administration Training and Mentorship : Actively train and coach Chef de Parties and junior staff, helping them develop their skills and ensuring they are prepared for advancement. Communication : Serve as a key communication link, relaying directives from the Executive Chefs to the brigade and communicating operational needs or issues up the chain of command. Administrative Support : Assist the Executive Sous Chef with administrative tasks such as staff scheduling, recording food waste, and monitoring labor efficiency. Key competencies

Adaptability : Exceptional ability to seamlessly transition between the structured unit environment and the dynamic, constraint-heavy nature of off-site events. Delegation and Organization : Strong skill set in organizing complex tasks and delegating responsibilities clearly and efficiently. Problem-Solving : Decisive and pragmatic approach to resolving operational or technical culinary issues quickly. Financial Awareness : Basic understanding of how daily decisions impact food and labor costs. Seniority level

Mid-Senior level Employment type

Full-time Job function

Management and Manufacturing Industries : Hospitality

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