Job Description

JOB TITLE: SOUS CHEF/HEAD CHEF

Job Summary

• Ability to communicate, read, write, and analyze clearly and precisely.

• Oversee food preparation, cooking, and presentation in the absence of the Head Chef.

• Effectively undertake daily duties and responsibilities of kitchen operations.

• Plan, organize, and direct kitchen operations and staff daily.

• Supervise and maintain smooth operational flow.

• Manage and train Chef de Partie and Cooks.

• Oversee kitchen maintenance and ensure food safety compliance.

Sous Chef Duties and Responsibilities

• Lead kitchen team and operations in the absence of the Head Chef.

• Provide training and guidance to Chef de Partie and cooks.

• Oversee and organize kitchen stock and ingredients.

• Ensure a first-in, first-out food rotation system and proper food product labeling.

• Keep cooking stations stocked, especially during peak hours.

• Hire and train new kitchen employees according to restaurant standards.

• Manage food and product ordering, minimizing waste and controlling costs.

• Supervise food preparation and presentation to meet quality standards.

• Work with the Head Chef to maintain organization, staff performance, and training opportunities.

• Ensure food storage units meet standards and are well managed.

• Assist the Head Chef in menu creation.

• Coordinate with restaurant management on supply orders, budget, kitchen efficiency, and staffing.

Sous Chef Qualifications and Experience

• Formal culinary training or a Bachelor's degree.

• Previous restaurant experience as a Sous Chef or higher.

• Extensive food and beverage knowledge (GCC experience is a plus).

• Ability to work in a fast-paced environment.

• Strong multitasking, prioritization, and time management skills.

• Knowledge of restaurant industry regulations (HACCP compliance).

• Strong organizational skills.

• Ability to work early mornings, nights, and weekends.

• Physical stamina to stand and walk for 10+ hours daily.

• Ability to lift up to 25 pounds or more.

• Strong verbal and written communication skills.

• Exceptional customer service skills.

• Must pass a background check.

Sous Chef Skills & Proficiencies

• Knowledge of restaurant regulations.

• Leadership and management skills.

• Ability to train and mentor staff.

• Ability to work under pressure.

• Self-motivation and problem-solving skills.

• Proficiency in various cooking methods, ingredients, and procedures.

• Familiarity with industry best practices.

• Creativity and innovation in the kitchen.

• Strong time management skills.

• Decision-making and crisis management abilities.

Skill set

• Budget
• Creative
• Decision making
• Leadership
• Strong attention to detail
• Time Management