Sous Chef at Keith McNally Restaurant Group

Sous Chef Job Description

Our restaurant is searching for an organized, responsible and motivated sous chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a passionate, food driven professional who is willing to participate in running a busy kitchen and support daily operation

A sous chef is responsible for planning and managing food preparation in a restaurant kitchen. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, expediting, and recording inventory.

Responsibilities:

• work hand in hand with the head chef and the rest of the team
• Develop new menu options based on seasonal changes and customer demand.
• Responding to customer issues
• Assist with the preparation.
• Ensure that kitchen activities operate in a timely manner.
• Resolve staff problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• should have excellent communication skills
•  in-depth knowledge of several cooking methods, ingredients, equipment, and processes
• Train new kitchen employees to meet restaurant and kitchen standards.
• Help the executive chef to evaluate staff performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.
• Expedite busy shifts

Requirements:

• Bachelor’s degree in culinary science or relevant field (not required, but preferred)
• Experience in contemporary Italian food (not required, but preferred)
• A minimum of 4 years’ experience in a similar role (busy, fast paced restaurants, up to 500 covers)
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Teamwork-oriented with outstanding leadership abilities, be able to work well with other chefs
• Excellent communication and interpersonal skills.
• Maintaining high level of standards
• Taste, checking and help the executive chef to keep operations running smoothly
• Be able to work a flexible schedule