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Description
Job Summary: The Sous Chef is a managerial role responsible for the smooth day-to-day operation of the kitchen, working closely with both the Executive Sous Chef and the kitchen team. As a key manager, the Sous Chef ensures that food preparation meets high standards, supervises junior kitchen staff, manages labor, schedules, and supports menu planning and food costing.
Key Responsibilities:
- Assist in daily kitchen operations and food preparation.
- Supervise kitchen stations and ensure food quality.
- Contribute to menu development and planning.
- Oversee labor management, including developing and maintaining staff schedules.
- Monitor kitchen inventory and stock control.
- Train junior kitchen staff and foster a collaborative team environment.
- Ensure compliance with food safety and hygiene regulations.
- Follow the directives and guidance provided by the Executive Sous Chef and Executive Chef to ensure smooth kitchen operations.
Requirements
- 3-5 years of culinary experience, with 1-2 years in a supervisory or managerial role.
- Strong understanding of various cooking techniques and kitchen operations.
- Experience in labor management and staff scheduling.
- Leadership skills and the ability to manage staff effectively.
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