Sous Chef (Nicholas Markets The Fresh Grocer)

A Sous Chef is the culinary chef located just below the executive or head chef in a kitchens chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility in the kitchen.

Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moments notice.

The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.

Duties & Responsibilities:

Work with the executive chef to produce diversified menus in accordance with the restaurants policy and vision

Come up with new dishes which appeal to the clients, whenever required

Establish the working schedule and organize the work in the kitchen so that everything works like a well-oiled machinery

Produce high quality dishes that follow up the established menu and level up to locations standards, as well as to clients requirements

Plan the food design in order to create a perfect match between the dishs aspect and its taste

Discover talented chefs and train them in order to reach the high standards of the location

Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources

Maintain order and discipline in the kitchen during working hours

Requirements

Proficient in English and/or Spanish

2 years of experience as a Sous Chef

Understanding of various cooking methods, ingredients, equipment and procedures

Excellent record of kitchen and staff management

Accuracy and speed in handling emergency situations and providing solutions

Familiar with industrys best practices

Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

BS degree in Culinary science or related certificate would be a plus

Skills

Communication

Teamwork Oriented

Maintains a Good Energy Level

Thorough and Organized

Professional

Punctual

Job Type: Full-time

Pay: $20.00 - $25.00 per hour

Benefits:
Dental insurance
Health insurance
Paid time off
Vision insurance