Sous Chef

Our client is a reputable establishment operating in the food service industry, specializing in delivering high-quality culinary experiences to guests across multiple service areas. This company is committed to culinary excellence and maintains rigorous standards around quality, consistency, sanitation, and cost control. It hires professionals who are passionate about food, efficient in food production, and able to lead kitchen teams to achieve both operational and budgetary objectives. Known for its dynamic and collaborative work environment, the company fosters continuous training and development, aiming to maintain a motivated, skilled staff while delivering innovative food concepts that meet customer satisfaction and health standards. The work environment is one of teamwork, guided leadership, and an unwavering commitment to food safety and quality assurance.

The role of Assistant Culinary Supervisor is a hands-on leadership position responsible for assisting in the direct supervision of culinary staff, food production, scheduling, training, and maintaining quality standards and food cost control to create exemplary food products. This role is critical in ensuring that every kitchen operation runs smoothly, from managing specific kitchen areas such as restaurant lines or banquet shifts to maintaining consistency in food preparation and adherence to recipes. The successful candidate will play an essential part in controlling food costs by following established procedures and monitoring inventory levels. This includes tracking food production charts, par levels on inventories, use records, and costing sheets.

Assistant Culinary Supervisors are also tasked with equipment maintenance oversight, sanitation program management, and execution of daily food prep lists. They will assist the Executive Chef in ordering food products and ensure proper receiving, storage, and rotation of food to meet strict health department regulations. The role involves assigning duties for efficient kitchen operation, evaluating and creating food concepts, and contributing to the achievement of departmental budgetary goals.

In addition to supervisory duties, this position requires active participation in staff management activities, including interviewing, hiring, training, performance evaluation, rewarding, disciplining, and resolving workplace issues. The role balances operational responsibilities with leadership in maintaining a safe and productive work environment, including the incorporation of safe work practices. The physical demands involve standing, walking, reaching, lifting (frequently up to 25 pounds and occasionally up to 100 pounds), and occasional stooping or kneeling in a fast-paced kitchen environment that may expose the employee to temperature variations, wet or humid conditions, and moderate noise levels.