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Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Night Shifts
Job Description
The Sous Chef role is a pivotal position within a fine dining restaurant, serving as the cornerstone of the kitchen's operational success. This establishment is dedicated to delivering exceptional culinary experiences to its patrons, blending creativity with meticulous attention to detail typical of upscale dining environments. Known for its commitment to quality, the restaurant embraces a culture that values skill, precision, and innovation in cuisine and service.
As a fine dining restaurant, it demands a high standard of food quality, presentation, and an unwavering dedication to customer satisfaction. The kitchen operates under the guidance of an Executive Chef,... Show More
As a fine dining restaurant, it demands a high standard of food quality, presentation, and an unwavering dedication to customer satisfaction. The kitchen operates under the guidance of an Executive Chef,... Show More
Job Requirements
- 3-5 plus years of experience in a high-end or fine dining kitchen
- Previous supervisory or leadership experience required
- Ability to work in a fast-paced, high-pressure environment
- Culinary degree preferred but not required
Job Qualifications
- 3-5 plus years of experience in a high-end or fine dining kitchen
- Previous supervisory or leadership experience required
- Strong knowledge of culinary techniques, plating, and global cuisines
- Ability to work in a fast-paced, high-pressure environment
- Culinary degree preferred but not required
Job Duties
- Assist the Executive Chef in managing all kitchen operations
- Supervise and coordinate kitchen staff during service
- Lead service in the absence of the Executive Chef
- Ensure smooth communication between front and back of house
- Maintain strict adherence to fine dining plating and presentation standards
- Ensure all dishes meet consistency, taste, and timing expectations
- Conduct quality control checks before dishes leave the kitchen
- Assist in menu planning, seasonal updates, and specials
- Contribute creative ideas while maintaining the restaurant's concept and standards
- Ensure accurate recipe execution and portion control
- Train and mentor line cooks and prep staff
- Enforce kitchen discipline, cleanliness, and professionalism
- Schedule staff and manage labor efficiency
- Manage inventory, ordering, and vendor relationships
- Monitor food costs, minimize waste, and maintain profit margins
- Ensure proper storage and rotation of ingredients (FIFO)
- Enforce sanitation and food safety standards (e.g., ServSafe guidelines)
- Maintain a clean, organized, and compliant kitchen
- Ensure all staff follow safety protocols
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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