What are the responsibilities and job description for the Sous Chef position at Think Hospitality?
The Sous Chef is a key leader in the kitchen, responsible for supporting the Executive Chef in managing daily operations, supervising kitchen staff, and ensuring the highest standards of food quality, presentation, and safety. The ideal candidate will be a skilled culinary professional with leadership abilities and a passion for creating exceptional dishes.
Responsibilities
Responsibilities
- Assist the Executive Chef in planning and executing menus, ensuring quality and consistency in all dishes.
- Supervise and lead kitchen staff during food preparation and service.
- Train, motivate, and mentor team members to maintain a high-performance kitchen.
- Oversee inventory management, food ordering, and cost control.
- Ensure all food is prepared in compliance with health, safety, and sanitation standards.
- Monitor kitchen operations, including cooking processes, plating, and portion control.
- Collaborate with the Executive Chef on menu development, specials, and event planning.
- Step in to cover kitchen stations as needed and ensure smooth operation during busy periods.
- Conduct line checks to maintain quality and readiness before service.
- Address and resolve any kitchen-related issues promptly and professionally.
- Minimum of 3 years of culinary experience in a high-volume or fine-dining establishment.
- Culinary degree or equivalent experience preferred.
- Proven leadership and team management skills.
- Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.
- Ability to work in a fast-paced environment with excellent organizational skills.
- Flexible schedule, including availability for evenings, weekends, and holidays.
- Exceptional communication skills and a collaborative mindset.
- Ability to stand and work on your feet for extended periods.
- Capability to lift and carry up to 50 pounds.
- Fast-paced movements required to navigate a busy kitchen environment.