SC Executive Sous Chef

## Description

**ABOUT THE ROLE**

Sous Chefs serve as the second-in-command to the Executive Chef. You will be responsible for the day-to-day culinary operations in the kitchen. This includes planning menus, training new staff, and recording inventory.

**Essential Duties:**

• Prepare food for service (e.g.: chopping vegetables, butchering meat, or preparing sauces).
• Follow recipes, portion controls, and presentation specifications as set by the restaurant.
• Ability to work with commercial kitchen equipment and utilities.
• Ability to exert well-paced mobility for most of the day, including standing, walking, bending, and squatting.

**Specific Requirements of the Role:**

• Supervise and coordinate activities related to food preparation, kitchen, and storage areas.
• Assist in creating and developing new menu options based on seasonal changes and guest demand.
• Train kitchen staff, establish work schedules, and assess employee performance.
• Inform front of house personnel of menu changes, specials, and shortages.
• Make sure kitchen operation procedures and hygiene complies with food safety standards and regulation.
• Document, investigate, escalate, and resolve employee or guest incidents.
• Manage the kitchen team in the executive chefs absence.
• Perform additional duties as assigned.

## Qualifications
**Qualifications**

• 2 years experience in restaurant or hotel food and beverage required.
• Working knowledge of Microsoft Office, including Excel and Outlook.