Sous Chef

Macon, GA, USA|

Job Overview

Compensation

Salary

Range $55,000.00 - $65,000.00

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Professional development opportunities

flexible schedule

Meal allowance

Job Description

The hiring establishment is a distinguished culinary venue, likely a high-end restaurant or country club kitchen, known for its commitment to excellence in food quality, presentation, and customer satisfaction. This establishment is dedicated to providing an exceptional dining experience through meticulous attention to detail, innovative menu offerings, and a team-based approach to kitchen management. The kitchen environment is fast-paced and high-volume, demanding a high level of professionalism, skill, and collaborative effort from all staff members. Team culture here values clear communication and mutual respect, noted by the emphasis on a non-yelling kitchen atmosphere, fostering a supportive and productive workspace.

The position open is for a Sous Chef, a pivotal role within the kitchen hierarchy. The Sous Chef will work closely with the Executive Chef and Executive Sous Chef, forming a core leadership team responsible for overseeing daily kitchen operations. This role is essential in maintaining the high standards of food safety, cleanliness, and operational efficiency. The Sous Chef will be instrumental in ensuring that the kitchen runs smoothly from start to finish, including food preparation, cooking, plating, and staff management. A key responsibility is the proficient execution of butchery skills involving meats and seafood, as the Sous Chef will be expected to oversee and directly handle quality cuts and preparation techniques.

Beyond daily operations, the Sous Chef will be actively involved in inventory management, including ordering supplies, monitoring stock levels, and controlling food costs by tracking usage and reducing waste. Collaborating with senior culinary staff on menu development is another critical aspect of this role. The Sous Chef will support the creation and implementation of seasonal menus, a la carte items, banquet offerings, and weekly specials that align with client preferences and the club's standards. This role requires creativity and an eye for innovation, contributing new ideas based on ingredient availability and member feedback.

Staff training and development form an important part of the Sous Chef's duties. This involves mentoring junior kitchen staff, ensuring adherence to safety and sanitation protocols, and helping foster skill development within the team. The Sous Chef leads by example and ensures that all team members understand and follow quality standards. Effective communication is emphasized, fostering strong collaboration between kitchen staff and front-of-house teams to maintain seamless service and address any operational challenges promptly. The ideal candidate will have solid leadership skills, excellent communication abilities, and the flexibility to work varied hours including nights, weekends, and holidays. This role offers an opportunity to be part of a prestigious culinary team focused on delivering superior dining experiences in an energetic and professional environment.

Job Requirements

Proven experience as a Sous Chef Chef de Partie or in a similar role in a professional kitchen
Strong skills in butchery including proper handling and preparation of meats and seafood
Solid understanding of food safety regulations including proper storage and sanitation practices
Experience with inventory management ordering and maintaining food cost controls
Ability to work efficiently in a high-volume kitchen while maintaining quality and consistency
Strong leadership abilities with experience managing kitchen staff
Excellent communication skills and the ability to work well within a team
Flexibility to work nights weekends and holidays as required

Job Qualifications

Proven experience as a Sous Chef Chef de Partie or in a similar role in a professional kitchen
Strong skills in butchery including proper handling and preparation of meats and seafood
Solid understanding of food safety regulations including proper storage and sanitation practices
Experience with inventory management ordering and maintaining food cost controls
Ability to work efficiently in a high-volume kitchen while maintaining quality and consistency
Strong leadership abilities with experience managing kitchen staff
Excellent communication skills and the ability to work well within a team
Flexibility to work nights weekends and holidays as required
ServSafe Manager Certification or similar food safety certification
Formal culinary education or equivalent professional experience
Experience in a high-end dining or country club environment
Ability to innovate and contribute to menu development and special events
Strong attention to detail and a commitment to excellence in all aspects of kitchen operations

Job Duties

Assist the Executive Chef and Executive Sous Chef in overseeing daily kitchen activities including preparation cooking and plating
Demonstrate proficient butchery skills for meats and seafood ensuring high-quality cuts and proper preparation
Supervise and guide kitchen staff ensuring efficient and consistent production of food
Report directly to the Executive Sous Chef for guidance and updates on kitchen operations ensuring alignment with the overall culinary goals and standards
Step in as the lead when the Executive Chef or Executive Sous Chef is absent ensuring continuity in kitchen operations
Ensure adherence to health and safety standards in all areas of kitchen operations including food handling cooking and storage
Maintain proper food storage techniques including ensuring the correct handling and storage of meats seafood and perishables
Regularly inspect the kitchen for cleanliness ensuring that all surfaces equipment and utensils are sanitized in accordance with health code standards
Oversee the maintenance of proper food temperatures in coolers freezers and storage areas
Assist in managing kitchen inventory ordering supplies and maintaining stock levels
Work with the Executive Chef and Executive Sous Chef to forecast and purchase ingredients for a la carte menus banquets and specials
Ensure the proper rotation of stock checking for expiration dates and proper storage of ingredients
Track usage and waste to help maintain food cost controls
Support the Executive Chef and Executive Sous Chef in writing creating and implementing seasonal menus a la carte offerings banquet menus and weekly specials
Ensure menu items are cost-effective balanced and aligned with the club’s standards and guest preferences
Help introduce new dishes and ideas based on ingredient availability member feedback and seasonal changes
Assist in training kitchen staff on food preparation techniques kitchen safety and sanitation practices
Provide guidance and mentorship to junior kitchen staff to help them develop their culinary skills
Assist in performance evaluations and provide constructive feedback to team members
Ensure that all kitchen staff adhere to the standards of quality and cleanliness set by the Executive Chef and Executive Sous Chef
Foster effective communication between kitchen and front-of-house staff to ensure timely and efficient service
Communicate any food-related issues concerns or changes in menus with the front-of-house team
Collaborate with other kitchen departments to ensure smooth operations and high levels of guest satisfaction