Role Description
A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.
Specific Responsibilities
Individual to be involved in:
1. Directing the food preparation process and delegating tasks
2. Supervising, motivating and working closely with other Chefs of all levels
3. Assisting with determining food inventory needs, stocking and ordering
5. Assisting the Head Chef to create menu items, recipes and develop dishes
4. Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Competencies
1. Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs.
2. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards.
3. Manage the kitchen team in the executive chef's absence while ensuring sanitation regulations and safety regulations.
4. Duration of Attachment Offered
24 Months
