Job Title : Sous Chef Minimum of 8 years' experience in fine dining- only serious candidates with experience need apply Sous Chef Role: Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. A strong team player who possesses a strong work ethic and is willing to learn French Cuisine technique in a high pressure environment. Sous Chef Job Duties: Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Trains new kitchen staff to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimizes waste Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation Coordinates with restaurant management team on supply ordering, and kitchen efficiency Sous Chef Skills and Qualifications: Formal Culinary Training, Previous Restaurant Experience, Strong Organizational Skills, Attention to Detail, Leadership, Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills, Strong Verbal skills Employment Type: Full Time Years Experience: 5 - 10 years