The Sous Chef is the kitchen-in-charge for the shift, responsible for executing the daily menu, managing prep and service pace, and upholding food quality, hygiene, and kitchen discipline.
Responsibilities
- Lead hot station production and ensure consistency in all cooked dishes
- Set daily prep plan and allocate mise en place tasks
- Monitor plating quality, portion control, and visual presentation
- Communicate with FOH team to pace and coordinate orders
- Lead staff meal planning and preparation
- Conduct opening and closing procedures, including hygiene and temperature checks
- Maintain kitchen equipment, cleanliness, and food safety standards
- Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts)
- Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting)
- Train and coach the Cook to step up during leave or peak hours
- Escalate any equipment, staffing, or inventory issues to Head Chef
Requirements
- Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts
- Proven experience in managing a small kitchen team or shift leadership
- Experience with food preparation in both hot and cold stations
- Culinary Skills - advanced Cooking Techniques, knife skills, sauce making
- Kitchen Management- inventory management, ordering and receiving, cost control, HACCP knowledge
- Food Safety and Sanitation- temperature control, cross-contamination prevention, sanitization protocols
- Organizational and Multitasking Abilities- Expediting service, Time Management, task delegation
- Communication and Leadership
- Strong leadership and communication with both BOH and FOH
- Highly organized, punctual, and calm under pressure
- Able to mentor and train junior team members
- Problem solver with initiative; able to make decisions in real-time service situations
- Diploma in Culinary Arts ; or Certificate in Commercial Cooking or Kitchen Management is advantageous
- WSQ Food Hygiene Certificate