What are the responsibilities and job description for the Sous Chef position at The Blacksmith Restaurant?
Position Summary
The Sous Chef is the second-in-command in the kitchen and assists the Executive Chef in overseeing all culinary operations. This role ensures high-quality food preparation, maintains kitchen standards, supervises staff, and supports menu development. The Sous Chef helps lead the kitchen team to deliver consistent, efficient, and creative culinary experiences.
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Key Responsibilities
Kitchen Operations & Food Preparation
• Assist in planning, preparing, and executing menu items according to recipes and quality standards.
• Oversee day-to-day kitchen operations, ensuring smooth service during all shifts.
• Ensure all dishes leave the kitchen consistently plated, seasoned, and presented.
Leadership & Staff Management
• Supervise kitchen staff, giving direction, coaching, and support during service.
• Train new cooks, prep workers, and other kitchen employees on procedures and standards.
• Lead the kitchen in the Executive Chef’s absence, including managing service and delegating tasks.
Menu & Recipe Development
• Assist in creating new dishes, specials, and seasonal menus.
• Test and refine recipes for consistency and cost efficiency.
• Provide input on food trends, ingredients, and improvement opportunities.
Quality, Safety & Cleanliness
• Maintain food safety and sanitation standards in compliance with local regulations.
• Monitor proper storage, labeling, and rotation of ingredients (FIFO).
• Ensure all kitchen equipment is clean, functional, and properly maintained.
Inventory & Cost Control
• Assist with inventory management, ordering, and receiving deliveries.
• Manage portion control and minimize waste to maintain food cost targets.
• Track supply levels and communicate shortages promptly.
Collaboration & Communication
• Coordinate with front-of-house managers to ensure smooth service and communication.
• Address kitchen-related issues quickly and professionally.
• Support a positive, team-focused work environment.
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Qualifications
• Culinary degree or equivalent kitchen experience preferred.
• 2–5 years of experience in a professional kitchen; supervisory experience a plus.
• Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.
• Excellent communication, organization, and leadership skills.
• Ability to work in a fast-paced, high-pressure environment.
• Flexibility to work nights, weekends, and holidays.
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Physical Requirements
• Ability to stand for extended periods.
• Ability to lift up to 40–50 lbs.
• Comfortable working in hot, fast-paced environments.