Job Description Job Description SOUS CHEF – JOB DESCRIPTION Sous Chef Responsibilities: The Sous Chef assists in all function of the kitchen. The Sous Chef trains personnel, plans menus, oversees product purchasing, manages culinary budget, and ensures food safety compliance. The Sous Chef participates in all culinary restaurant activities including operational performance and supporting the kitchen leadership. The Sous Chef reports directly to the Executive Chef. Sous Chef duties will include, but are not limited to: * Provide leadership and management for back of house teammates * Make periodic and regular inspections of stations to observe quality of food preparation and service and food appearance * Assess training needs in the kitchen, bakery, and other production and service employees * Execute new recipes and portion specifications in accordance with direction from the Executive Chef * Assist operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas * Evaluate condition of equipment and conduct routine maintenance and minor repairs to ensure equipment always operates properly * Conduct inventories on a weekly basis Experience/Qualifications: * High School Diploma or equivalent * Two (2) years progressive leadership experience in a full-service kitchen * Budget management experience * Familiar with compliance and occupational health and safety regulations Preferred Skills: * BA/BS degree with a concentration in food preparation, management, or related field Hours: The Sous Chef is a full time position and works minimum of 40 hours per week Salary/Income: The Sous Chef is an exempt, salaried position