What are the responsibilities and job description for the Sous Chef position at Pascal & Sabine?
Sous Chef, Smith
A Sous Chef ensures the back of house is operating at maximum efficiency to deliver quality, consistent food to the restaurant. A Sous Chef is a leader to the kitchen staff, leading by example and training and developing old and new members of the team alike.
The Sous Chef is accountable to the Head Chef. All will work together to support the restaurant by ensuring systems and processes are in place to deliver consistency and efficiency. They will also work on dish execution and menu development. The Head Chef is there to ensure that the Sous Chef has what they need to run the kitchen during service and provide coaching around the challenges of managing a Back of House team, brainstorming and troubleshooting as necessary.
The Sous Chef will work with Front of House Management to ensure that all the restaurant’s needs are being handled, and that Front and Back of House communication is at the highest level. In addition to the regular weekly schedule of shifts, the Sous Chef will be expected to attend weekly manager meetings, and trainings as offered by Smith, The Head Chef, or The Business Director.
Present in the restaurant as a leader to both staff and guests. Commitment, enthusiasm, integrity, humility, and grace under pressure are required.
Accountabilities Include
Kitchen Management
Assist the Head Chef in managing all aspects of kitchen operations, including food preparation, cooking, and plating.
Menu Development
Collaborate with the Head Chef and Culinary Director to create innovative and seasonally inspired menus that showcase creativity, culinary excellence, and are aligned with the Smith Brand.
Food Preparation
Oversee the preparation of ingredients and ensure that all dishes are prepared according to recipes and quality standards.
Staff Supervision
Provide guidance, training, and support to kitchen staff, ensuring that they perform their duties efficiently and effectively.
Quality Control
Maintain high standards of food quality, taste, and presentation through regular inspections and tastings.
Inventory Management
Assist in managing inventory levels, ordering supplies, and minimizing food waste to optimize cost control.
Safety and Sanitation
Ensure compliance with all health, safety, and sanitation regulations, always maintaining a clean and organized kitchen environment.
Team Collaboration
Foster a positive and collaborative work environment, working closely with other kitchen staff and departments to ensure seamless coordination and guest satisfaction.
Customer Service
Contribute to the overall guest experience by delivering exceptional service and responding promptly to guest feedback and requests.
Compensation
- Annual salary
- Eligible for health benefits on the first of the month following 60 days of service. Base plan of employee’s health benefits paid for at one-year anniversary.
- Employee Eligible for vision and dental plans. Completely elective and paid for by employee throughout employment.
Ideal Skills and Attributes
- Three to five years proven experience in a culinary role, with at least one to two years in a supervisory or leadership position.
- Strong culinary skills with expertise in a variety of cuisines and cooking techniques.
- Excellent leadership and interpersonal skills, with the ability to motivate and inspire a team.
- Strong organizational and multitasking abilities, with the ability to prioritize tasks and manage time effectively.
- Clear and effective communication skills, both verbal and written. With the ability to communicate professionally with team members and management.
- Ability to work evenings, weekends, and holidays as required.
- A collaborative and team-oriented attitude, with a willingness to pitch in and assist wherever needed.