Sous Chef

Job Description

The Sous Chef acts as the second-in-command in the kitchen, working directly under the Executive Chef to oversee all culinary operations, manage back-of-house (BOH) staff, and enforce strict food quality and safety standards. This role requires a hands-on leader who can run the kitchen line during high-volume rushes, mentor culinary staff, and maintain profitability through tight inventory and waste control.

Key Responsibilities

• 1. Kitchen Leadership & Line OperationsLine Supervision:
• Manage daily kitchen operations during peak service hours, ensuring dishes are prepared, cooked, and plated according to KUL's recipes and standards.Expediting: Act as the lead expeditor during rushes, coordinating communication between the front-of-house (FOH) service staff and the line cooks to guarantee fast, accurate ticket times.Shift Management: Execute daily opening and closing kitchen checklists, including monitoring equipment functionality and ensuring a sanitary hand-off between shifts.
• 2. Culinary Quality & Menu ExecutionQuality Assurance:
• Inspect all food products upon delivery and prior to service to ensure freshness, correct portioning, and premium presentation.Menu Collaboration: Assist the Executive Chef in developing seasonal menus, creating daily specials, and standardizing recipes to control food costs.
• 3. Staff Training & MentorshipCoaching:
• Train, mentor, and motivate line cooks, prep cooks, and dishwashers on proper culinary techniques, knife skills, and station organization.Scheduling & Performance: Assist in drafting BOH schedules to manage labor costs and provide input on staff performance evaluations and disciplinary actions.
• 4. Inventory, Cost & Safety ComplianceInventory Control:
• Conduct regular food and supply inventory counts, manage stock rotation (FIFO), and place daily vendor orders to minimize waste.Sanitation Enforcement: Enforce strict adherence to local health department codes, food safety regulations, and HACCP guidelines, keeping the kitchen pristine.

Requirements

• Education: Degree or diploma in Culinary Arts or Hospitality Management is highly preferred (equivalent hands-on experience will be considered).
• Certifications: Valid local food manager protection certification (such as ServSafe Manager).
• Scheduling: Open availability to work long shifts, including late nights, weekends, split shifts, and major holidays.
• Physical Stamina: Physical capacity to stand, walk, and work in a hot kitchen environment for 8-to-10 hours daily. Ability to lift and carry up to 25 kg.

Required Skills