Senior Sous Chef

The Senior Sous Chef is responsible for supporting the Executive Sous Chef in the daily kitchen operations, supervising the culinary team, ensuring food quality and consistency, managing kitchen efficiency, and upholding food safety and sanitation standards. This role serves as a key leadership position, bridging the gap between the Sous Chefs and Executive Sous Chef, taking on higher-level responsibilities in menu execution, team training, and kitchen administration.

Responsibilities

• Assist in overseeing daily kitchen operations, ensuring smooth execution of all meal services.
• Lead and mentor Sous Chefs, line cooks, and other kitchen staff, providing guidance and professional development.
• Collaborate with the Executive Sous Chef on menu development, recipe standardization, and food presentation.
• Ensure adherence to food quality, consistency, and cost control measures.
• Supervise kitchen staff to maintain high standards of food preparation, hygiene, and safety.
• Monitor kitchen inventory, food storage, and stock rotation to minimize waste and optimize efficiency.
• Assist in scheduling and managing labor costs to meet budgetary goals.
• Actively participate in tastings, training, and implementation of new menu items.
• Maintain compliance with all health and safety regulations, ensuring food safety certification requirements are met.
• Take charge of the kitchen in the absence of the Executive Sous Chef, handling operational decisions.
• Support catering and banquet functions, ensuring execution meets service standards.
• Collaborate with the FOH team to ensure seamless communication and service between kitchen and dining areas.
• Assist in evaluating and hiring new kitchen staff, providing performance feedback, and conducting disciplinary actions as needed.

Education and Experience

• Must have 3-4 years experience as Sous Chef in a Banquet environment.
• Minimum 3-4 years of progressive kitchen leadership experience, including at least 2 years as a Sous Chef in a high-volume or fine dining establishment.
• Strong experience in kitchen operations, including inventory control, labor management, and food costing.
• Background in banquet operations, large-scale food production, and a la carte dining preferred.
• Familiarity with industry trends, sustainability practices, and modern culinary techniques.

Licenses/Certifications

• Must have Food Safety Certification (ServSafe or equivalent).

Skills and Abilities

• Ability to train and mentor kitchen staff, fostering a culture of excellence and teamwork.
• Strong organizational and time-management skills, with the ability to handle multiple tasks in a fast-paced environment.
• Proficiency in recipe costing, inventory management, and labor scheduling.
• Strong problem-solving skills and ability to adapt to changing situations.
• Excellent communication skills to effectively interact with kitchen and front-of-house teams.
• Ability to enforce and maintain kitchen sanitation and safety standards.