Sous Chef

Department/Company: March First Brands
Reports To: Executive Chef
Supervises: N/A
Exempt/Non-Exempt: Non Exempt
Pay Rate: $17-$22

Purpose

The sous chef plays a crucial role in the culinary team, supporting the head chef in all aspects of kitchen operations. Their primary purpose is to assist in the planning, organization, and execution of culinary tasks, ensuring the smooth and efficient running of the kitchen. This includes supervising kitchen staff, coordinating food preparation, maintaining quality standards, and managing inventory. The sous chef is responsible for fostering teamwork, training new staff, and upholding food safety and sanitation practices. With their expertise and leadership, they contribute to the creation of exceptional dining experiences and uphold the reputation of the establishment.

Major Duties and Responsibilities:

Assist the head chef in menu planning and development.
Supervise kitchen staff and delegate tasks effectively to ensure smooth operations.
Oversee food preparation, ensuring consistency, quality, and adherence to recipes and standards.
Manage inventory levels, ordering supplies, and controlling food costs.
Train and mentor kitchen staff, fostering a positive and productive work environment.

Position Requirements

Comprehensive knowledge of culinary techniques, ingredients, and food preparation methods.
Strong leadership and communication skills to effectively manage kitchen staff and coordinate with other departments.
Experience in menu development, including the ability to create innovative dishes while balancing cost and quality considerations.
Familiarity with food safety regulations and sanitation practices to maintain a clean and safe kitchen environment.

The intent of this job description is to provide a representative summary of the major duties and responsibilities performed by incumbents of this job. Incumbents may be requested to perform job-related tasks other than those specifically outlined in this job description.

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