Sous Chef  

The Sous Chef is responsible for the overall operations for the back of house and kitchen area of a restaurant in line with the direction of the Operations Manager & Area Kitchen Manager. Conduct basic interview skills if needed to hire staff, purchase food and stock, labor cost &food cost report and make sure everyone is trained on proper food preparation and kitchen safety techniques.

• Stamina: Sous Chef can expect long days around hot cooking elements, much of it on their feet.
• Strong analytical and planning skills
• Good communication and presentation skills
• Excellent problem-solving skills
• Customer-Service: Sous Chef might have to interact with customers. Being friendly and courteous will help keep customers coming back.
• Attention to Detail: Sous Chef have to keep their eyes on a lot of elements: food standards, costs, safety, etc.
• Leadership: Sous Chef must be leaders in the back of house, rallying their team during heavy shifts, resolving conflicts and getting the job done.
• Management Skills: Sous Chef not only deal with food, they also have to deal with costs, pricing, creating work schedules and more.
• Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job.
• Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a Sous Chef's job. Being able to come up with a solution quickly is a needed skill.
• Speaking Skills: Sous Chef needs to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.