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Job Description : Sous ChefPosition Title : Sous ChefLocation : 46 Port Road Hindmarsh, SA 5007Reports To : Teresa Ferraro : Executive ChefEmployment Type : Full TimeSalary : 70,000 - 80,000Job SummaryThe Sous Chef is a vital member of the culinary team, directly supporting the Executive Chef in managing kitchen operations, supervising food preparation, and maintaining high culinary standards. This role requires a blend of culinary expertise, creativity, leadership skills, and a passion for food, ensuring that every dish meets the restaurant''s quality expectations. The Sous Chef also acts as the second-in-command in the kitchen, stepping in for the Executive Chef as needed and contributing to menu development and kitchen management.The following job description outlines the essential functions and expectations for the Sous Chef position, including head chef responsibilities when applicable. It may be subject to changes based on the evolving needs of the restaurant and its culinary team.Key Responsibilities1. Culinary OperationsCollaborate with the Executive Chef to design, plan, and execute seasonal menus that reflect the restaurants vision and cuisine.Prepare, season, and cook a wide variety of foods according to established recipes and presentation standards.Ensure all dishes are prepared in a timely manner and adhere to quality expectations.2. Quality ControlConduct regular inspections of food preparation areas, maintaining high standards of hygiene and sanitation.Taste and adjust seasoning of dishes as needed, ensuring optimal flavor and presentation.Monitor food storage practices, ensuring compliance with food safety regulations.3. Staff ManagementAssist in hiring, training, and developing kitchen staff, fostering a positive and efficient team environment.Schedule and coordinate staff shifts, ensuring adequate coverage during peak service hours.Provide ongoing feedback, mentorship, and performance evaluations for kitchen staff.4. Inventory and Cost ManagementAssist in managing inventory levels, ordering supplies as needed, and keeping track of food costs.Implement strategies to minimize waste and optimize food utilization.Conduct regular inventory checks and maintain accurate records of food and supply usage.5. Kitchen MaintenanceEnsure that kitchen equipment is properly maintained and cleaned, reporting any issues to the Executive Chef.Develop and implement cleaning schedules for kitchen areas and equipment.Oversee the organization of storage areas for food, supplies, and equipment.6. Collaboration and CommunicationWork closely with other kitchen staff, including line cooks and pastry chefs, to ensure smooth service and coordination.Communicate effectively with front-of-house staff to ensure timely service and address any customer concerns.Participate in regular staff meetings to discuss menu changes, kitchen performance, and operational improvements.7. Customer EngagementOccasionally interact with guests to discuss menu items, take feedback, and ensure customer satisfaction.Assist in creating special dishes for events, catering, or private dining experiences.8. Other Responsibilities (when applicable)Take charge of kitchen operations in the absence of the Executive Chef, ensuring continuity of service and quality.Lead the kitchen team in executing daily service and special events, making real-time decisions to maintain efficiency.Oversee food costing, menu pricing, and budget management.Foster a culture of creativity and innovation within the kitchen, encouraging staff to contribute ideas and new recipes.QualificationsEducation : Culinary degree from an accredited institution or equivalent practical experience.Experience : experience as a line cook and in a supervisory role within a high-volume kitchen, with some experience as a Sous Chef or similar position.Skills :Proficient in a variety of cooking techniques and cuisines.Strong leadership and staff management skills.Excellent organizational and multitasking abilities.In-depth knowledge of food safety regulations and best practices.Strong problem-solving skills and the ability to work under pressure.Working ConditionsFast-paced kitchen environment with high-pressure situations during peak hours.Standing for extended periods and exposure to hot kitchen equipment.Flexibility to work evenings, weekends, and holidays as needed. #J-18808-Ljbffr