Sous Chef

Sous Chef JB Duke Hotel - 4.0 Durham, NC Job Details Full-time $63,000 - $69,000 a year 14 hours ago Qualifications Food quality maintenance Kitchen health and safety standards Food service health code compliance Safety regulations Menu concept development High school diploma or GED Supervising experience Food safety sanitizing procedures Plating Managing kitchen staff Team motivation (leadership skill) Cross-functional communication Kitchen organization Communication with kitchen staff Full Job Description The Sous Chef plays a crucial role in the culinary team by assisting the Head Chef in the overall kitchen operations, ensuring the highest quality of food preparation and presentation. This position requires a creative and skilled individual who can maintain consistency in the kitchen while managing day-to-day operations and mentoring junior staff.

Key Responsibilities:

Assist the Head Chef in planning and directing food preparation and culinary activities. Supervise kitchen staff and coordinate their activities to ensure efficient workflow. Ensure that all dishes are prepared to the highest standards of quality and presentation. Monitor and maintain kitchen inventory, including ordering and stocking of ingredients. Ensure compliance with health and safety regulations and maintain a clean and safe kitchen environment. Develop new recipes and contribute to menu planning to enhance the dining experience. Train and mentor junior kitchen staff, fostering a positive and productive work environment. Collaborate with the Head Chef to manage food costs and optimize kitchen operations. Handle any kitchen-related issues or emergencies in the absence of the Head Chef.

Required Education:

High school diploma or equivalent; culinary degree or certification preferred.

Required Experience:

Minimum of 3 years of experience in a professional kitchen environment, with at least 1 year in a supervisory role. Proven track record of managing kitchen operations and assisting in menu planning and execution. Experience in various cooking techniques and cuisines, with a strong emphasis on quality and presentation.

Required Skills and Abilities:

Strong leadership skills with the ability to effectively manage and motivate a team. Excellent organizational and time management skills, with the ability to prioritize tasks in a fast-paced environment. Exceptional culinary skills with a keen eye for detail and creativity in food presentation. Proficient in food safety and sanitation standards, ensuring compliance with health regulations. Ability to communicate clearly and professionally with team members and other departments. Strong problem-solving skills and the ability to handle stressful situations calmly and efficiently.