Sous Chef-City Venues

Sous Chefs play a vital leadership role in supporting kitchen staff during food service. Their duties involve assisting the Executive Chef in overseeing kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef's absence to provide proper direction for the kitchen staff. They are also responsible for managing daily kitchen operations, collaborating with the Executive Chef to create and maintain menus and recipes used in the restaurant, and ensuring the successful service of these menu items.

Key Responsibilities:

Oversee all kitchen operations to meet and exceed the expectations of the Executive Chef
Maintain responsibility for maintaining a clean and organized kitchen environment, adhering to local health standards
Supervise Line Cooks and Dish Team members
Skill Requirements:

Leadership and Management

Identify, train, and develop key employees for growth, advancement, and promotion within the team
Effectively collaborate and communicate within and between departments by communicating clearly and effectively with all employees, managers, and guests
Kitchen Operations

Supervise kitchen staff by assigning production duties, conducting pre-shift line checks, and adhering to standing