Senior Chef, Sous Chef

The Sous Chef is second in command in the kitchen, working alongside the executive chef to keep the kitchen running smoothly and all the plates spinning. The term means under chef in French. Theres some overlap with the executive chef position the Sous Chef, for instance, may take over when the executive chef is off. But the primary responsibility of this position is to handle the day-to-day management of the kitchen. From ordering ingredients to supervising the line cooks, the Sous Chef gets into the nitty-gritty details to ensure the top toque has everything they need to create delectable dishes. This position oversees all elements of the kitchen theater, from the planning stage to the development of recipes and, finally, execution.

Responsibilities include supervising the kitchen team, cooking, creating menus and recipes, scheduling and training employees, and more. Candidates will be well-versed in all aspects of professional kitchens and have extensive experience in different types of restaurants. Most Sous Chefs have held positions on the line and risen through the ranks through hard work and dedication. While a degree from a culinary school is not required, many Sous Chefs have at least some professional training. any interested Applicants are expected to submit their updated resume to hidden_email