Sous Chef

Sous Chef

Position Title: Sous Chef
Reports To: Head Chef/Executive Chef
Department: Kitchen/Culinary
Location: Dear Daphni - Rittenhouse Square
Employment Type: Full-Time

The Sous Chef is the second-in-command in the kitchen and works closely with the Executive Chef to oversee the culinary operations. This role involves supervising kitchen staff, ensuring the highest food quality standards, managing kitchen inventory, and maintaining a clean, safe work environment. The Sous Chef is responsible for food preparation, cooking, and presentation while adhering to health and safety standards.

1. Kitchen Management:
   • Assist the Executive Chef in planning and directing food preparation.
   • Supervise kitchen staff, including line cooks, prep cooks, and dishwashers.
   • Ensure that kitchen activities run smoothly and efficiently.
   • Manage kitchen schedules, ensuring optimal staffing at all times.
   • Oversee food production to ensure consistency in quality and presentation.
2. Food Preparation:
   • Prepare high-quality meals in accordance with established menus and recipes.
   • Collaborate with the Executive Chef in developing new dishes and specials.
   • Ensure that all food is cooked to perfection, maintaining taste and appearance standards.
3. Inventory and Cost Control:
   • Assist in maintaining food inventory levels and placing orders with suppliers.
   • Monitor food costs and waste to ensure profitability.
   • Work with the Executive Chef to create and maintain budgets for food, labor, and supplies.
4. Health and Safety:
   • Ensure all kitchen staff follow food safety regulations and sanitation guidelines.
   • Monitor the cleanliness and organization of the kitchen, ensuring compliance with health and safety regulations.
   • Conduct regular training on kitchen safety protocols and sanitation procedures.
5. Leadership and Training:
   • Train, mentor, and develop kitchen staff to maintain high performance standards.
   • Lead by example, fostering a positive and productive work environment.
   • Provide feedback and evaluations to staff, promoting skill development and teamwork.
6. Collaboration:
   • Work closely with the front-of-house team to ensure customer satisfaction.
   • Communicate effectively with the Executive Chef, management, and staff to ensure smooth service.

• Education: Diploma or degree in culinary arts or related field is preferred.
• Experience: Minimum of 2-3 years of experience in a similar role (e.g., sous chef or senior line cook).
• Skills:
  • Strong leadership and organizational skills.
  • Ability to multitask and work efficiently under pressure.
  • Exceptional culinary skills and knowledge of various cooking techniques.
  • Excellent communication and teamwork abilities.
  • Knowledge of food safety regulations and sanitation standards.

• Ability to stand for extended periods.
• Capacity to lift heavy kitchen equipment and supplies (up to 50 pounds).
• Ability to work in a fast-paced, hot kitchen environment.

• May require evening, weekend, and holiday shifts based on the restaurant's hours of operation.
• Fast-paced, high-pressure environment requiring strong attention to detail.

• Competitive salary
• Paid vacation and holidays
• Opportunities for career growth
• Health and wellness benefits

This description is not an exhaustive list of responsibilities, skills, or working conditions associated with the role of Sous Chef.