Restaurant Sous Chef

The Restaurant Sous Chef plays a vital role in supporting the kitchen operations of a casual dining establishment. Overseeing a small team of 1-5 staff, the Sous Chef ensures high standards in food preparation, quality, and sanitation during evening shifts. They assist in menu creation and coordinate orders to deliver consistent and satisfying customer experiences.

Responsibilities

• Prepare food and ingredients according to established recipes and standards
• Ensure quality assurance across dishes before service
• Coordinate orders and kitchen workflow efficiently
• Maintain strict sanitation and cleanliness in the kitchen
• Assist in the development and updating of menu items
• Supervise and support a small kitchen team of 1-5 staff

Required Qualifications

• 6+ years of experience in culinary arts
• ServSafe certification

Preferred Qualifications

• Associate Degree in Culinary Arts or related field
• Expertise in culinary techniques and food safety
• Experience with inventory management and menu development
• Strong time management, communication, and problem-solving skills
• Knowledge of sanitation standards and customer service best practices