Sous Chef

Full-time (40h a week) - Mon-Fri (various shifts) 

Reports To: Head Chef

The Sous Chef is responsible for overseeing and managing kitchen operations in collaboration with the Head Chef. The Sous Chef leads and supervises the team of Cooks, Assistant Cooks, and cleaning staff, ensuring the preparation of high-quality meals that meet the company's and clients' standards. This role involves supporting the Head Chef in daily kitchen operations, ensuring smooth service, and maintaining food safety, hygiene, and efficiency. The Sous Chef works closely with the Site Manager to meet client needs and ensure a consistent culinary experience across both the on-site kitchen and the production lab.

Essential Functions: 

·     Leadership and Supervision:

Supervise and manage the team of Cooks, Assistant Cooks, and cleaning personnel, ensuring that all kitchen staff follow proper procedures, meet food preparation standards, and maintain a clean and organized work environment.

·     Support to Head Chef on Kitchen Operations:

Assist the Head Chef in daily kitchen operations, including food preparation, menu execution, and ensuring that all culinary processes are adhered to. Collaborate with the Head Chef in creating and implementing menu plans and seasonal offerings.

·     Quality Control and Consistency:

Ensure that all food prepared meets the highest standards in terms of taste, presentation, and quality. Perform regular quality checks throughout food preparation and cooking processes to ensure consistency.

·     Hygiene and Food Safety Compliance:

Maintain a high standard of hygiene in the kitchen, including proper storage and handling of food items. Adhere to all food safety regulations and enforce strict adherence to food safety, hygiene, and sanitation protocols to guarantee that the kitchen operates in compliance with health regulations. Ensure that all team members are properly trained and follow safety procedures.

·     Inventory Management:

Assist with monitoring and managing food inventory levels, ensuring the kitchen is stocked with the necessary ingredients and that stock rotation is properly managed to prevent wastage.

·     Cleaning and Kitchen Maintenance:

Ensure that all kitchen utensils, tools, and appliances are properly cleaned and maintained. Ensure that cleaning staff follow proper cleaning schedules and maintain kitchen hygiene. Oversee the maintenance of kitchen equipment and report any faults or repairs needed to ensure continuous operation.

·     Collaboration with Team Members:

Work closely with other kitchen staff, such as assistants and kitchen managers, to ensure smooth food preparation and timely service. Support team members in their tasks as needed.

·     Event Support:

Support the Head Chef and Site Manager in preparing food for special events, internal catering, or client-specific requests, ensuring that all food meets client specifications and is delivered on time.

·     Mutual Respect and Communication:

Foster a culture of mutual respect and effective communication within the team, even during intense and demanding service periods. Ensure that team members communicate respectfully with each other and with the client, maintaining professionalism and striving to create a harmonious work environment.

·     Adherence to Company Processes:

Follow all established culinary processes and procedures, including proper food handling techniques, portion control, and safety guidelines.