Sous Chef
Job Description
Job Description
Sous Chef
We are seeking a hands-on Sous Chef that is willing and able to help with all facets of the restaurant as needed: providing inspiration for new menu ideas, ensuring quality of all meals, helping in the kitchen as needed, and any ad hoc duties. Key Responsibilities:*Operational Leadership: Manage daily kitchen flow, ensuring smooth service and high-quality production.
*Staff Training & Supervision: Mentor and supervise line cooks and kitchen staff, enforcing sanitary and safety standards
*Menu & Food Control: Assist with menu development, food preparation, and inventory management, including purchasing and waste reduction.
*Service & Quality Control: Perform "expo" duties, verifying the taste, presentation, and temperature of dishes.
*Administrative Duties: Assist with scheduling and food cost monitoring.
*Operational Coverage: Assume full control of the kitchen in the Executive Chef's absence.
Requirements & Skills:
*Proven culinary experience (usually 2-5+ years) with deep knowledge of cooking techniques.
*Strong leadership, communication, and organizational skills.
*Ability to work under pressure in a fast-paced environment.
*Valid ServSafe Food Certification or equivalent.
*Physical stamina to work long hours on feet and lift up to 50 lbs. Common Qualifications:
*Degree in Culinary Arts or related field is a plus.
*Experience in menu planning, inventory, and labor management. ***All Qualified Candidates, please contact: Sarah Bartel ***
Phone: 302-324-9400
Email: [email protected] #ZRNC
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