Use this Sous Chef job description template to advertise the open roles for free using Longlist.io. You can use this template as a starting point, modify the requirements according the needs of your organization or the client you are hiring for.
We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.
A Sous Chef is responsible for assisting the Head Chef in the day-to-day operations of a kitchen. Some of their main tasks include:
Prepares and cooks food: A Sous Chef actively participates in preparing and cooking dishes. They assist with the creation and execution of menus, ensuring that all food is prepared to the highest standards.
Supervises kitchen staff: Sous Chefs oversee and supervise the kitchen staff, ensuring that they follow the established recipes, techniques, and food safety practices. They provide guidance and support to the team and assist with training new staff members.
Coordinates kitchen operations: They work closely with the Head Chef to plan and strategize daily operations, including organizing schedules, monitoring inventory, and ordering supplies. They ensure a smooth flow of operations, promoting efficiency and productivity in the kitchen.
Maintains food quality and safety: Sous Chefs are responsible for maintaining high food quality and safety standards. They ensure that all food products are stored and prepared correctly, monitor the freshness and quality of ingredients, and enforce proper sanitation procedures.
Assists with menu development: Sous Chefs often contribute to menu development by suggesting new dishes, creating specials, and ensuring that the menu offerings are appealing, balanced, and innovative. They may also collaborate with the Head Chef in costing and pricing new dishes.
Handles administrative tasks: They handle administrative tasks like monitoring and controlling costs, maintaining records, and ensuring proper documentation. Sous Chefs may also assist with menu costing, inventory management, and staffing decisions.
Takes charge in the absence of the Head Chef: In the absence of the Head Chef, the Sous Chef may assume additional responsibilities and take charge of the kitchen. They make sure that all operations run smoothly and maintain the highest standards in the Head Chef's absence.
Overall, a Sous Chef plays a critical role in the kitchen, working alongside the Head Chef to ensure the smooth functioning of the kitchen, maintaining food quality and safety, and leading the kitchen staff effectively.
Job Description
Alltown Fresh is a newly launched brand expected to disrupt and forever change the traditional convenience store market. In addition to fuel for their vehicles, Alltown Fresh offers local communities healthy, fresh food choices and made-to-order meals – including organic, natural, vegan, vegetarian, gluten-free, and locally-sourced alternatives – all in a rush-free environment....
REPORTS TO: Executive Chef
KEY RELATIONSHIPS: Kitchen Staff, Stewarding...Staff, F&B Staff
The Executive Sous Chef reports directly tothe Executive chef and/or Corporate Chef. The Executive Sous Chef is fullyresponsible for the day-to-day operations of the kitchen and back-of-the-houseincluding all culinary related responsibilities, budgeting, and staffmanagement.
Essential Functions:
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Our Sous Chefs utilize their culinary talents and managerial skills to run the day-to-day operation of the Restaurant Foods kitchen. In this role, you will oversee a team of cooks and passionate employees to ensure we are serving the best and highest quality restaurant foods to our customers.
What will I do...• Be actively involved in the day-to-day running of the kitchen operation within our...
Firehole Ranch is a premier fly-fishing lodge located in the Greater Yellowstone area offering incomparable access to world-class fly-fishing waters, gourmet western cuisine, historic lodge and private guest cabins. The Ranch is open only 15 weeks of the year and caters to 20 guests per week, offering detail-oriented service and consistency of excellence, which is the hallmark of the Ranch’s......