As a sous chef, you will play a crucial role in ensuring the smooth and efficient operation of our kitchen. From food preparation to maintaining cleanliness and adhering to safety standards, your contributions will directly impact our ability to deliver outstanding dining experiences. You will be responsible for ensuring the line is running efficiently, quality control, supporting back of house staff, and being the line of communication for the front of the operation to the back.
Responsibilities:
Prepare ingredients and assist in food production following recipes and restaurant guidelines.
Manages the line efficiently.
Ensures all stations are stocked correctly.
Quality control: Ensuring the food is always fresh and up to standard.
Maintain a clean and organized kitchen environment.
Follow food safety and hygiene protocols to ensure compliance with health regulations.
Collaborate with kitchen staff to coordinate orders and ensure timely service.
Requirements:
Minimum of 3 years managing a fast-paced kitchen environment. (Experience with Mediterranean food is a plus.)
Culinary school diploma is a plus.
Knowledgeable on food safety guidelines.
Ability to work efficiently in a fast-paced environment and multitask effectively.
Strong attention to detail.
Excellent communication skills and a team-oriented mindset.
Bilingual (not required however, it is a huge plus.)
Flexibility to work evenings, weekends, and holidays as needed.
The employment of Chef is projected to grow 25% every year in USA much faster than the average of all occupations according to USA Bureau of Labor Statistics.
5. How do I become a chef?
High school diploma or GED in Culinary is preferred. Also, obtain practical experience in restaurant kitchen.
