The Sous Chef plays a key role in managing a small kitchen team of 3-5 members, directly reporting to the Head Chef. This position involves overseeing food preparation, menu planning, and ensuring quality control while maintaining strict kitchen safety standards. The Sous Chef collaborates closely with kitchen staff and utilizes both standard kitchen tools and inventory and scheduling software.

Responsibilities

• Prepare and oversee food production to meet quality standards
• Assist in menu planning and recipe development
• Supervise and guide kitchen staff during shifts
• Ensure adherence to kitchen safety and sanitation protocols
• Manage kitchen inventory and order supplies as needed
• Collaborate with team members to streamline kitchen operations
• Oversee shift scheduling and task assignments

Preferred Qualifications

• 2+ years...