Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Assist and support Exec.Chef in daily operational tasks
Ensure that customers are served well and effectively
Maintain high food quality and presentation
Supervise the preparation and service of food
Handle concerns in the kitchen
Monitor food expenditure, perform product inventory
Assist with scheduling
Have knowledge of all cooking stations
Experience with prep for large functions and high volume
Must be organized and prepared for "hands on" work environment
Sanitation and Hygiene standards
Communication skills needed
Procurement of weekly ordering with distributors
Looking for the strong sous chef candidate who is almost ready to take that "next step" for a successful restaurant group. Strengths needed to succeed are cleanliness, organizational skills, managerial skills, work side by side w/ co-workers, knife and butchering skills, 3 years in a sous chef role. Nights, weekends and holidays a must.
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