Sous Chef

Job Description

Position: Sous Chef

Stable Craft

Waynesboro, VA

Pay: $45k-$55k salary per year

Full time hours 45-55 per week, some holidays and some weekends

Job Overview:

We are looking for a talented and passionate Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef to ensure the smooth operation of the kitchen. This position is ideal for an individual with excellent leadership skills, a passion for food, and the ability to maintain high standards of food quality and kitchen operations.

Key Responsibilities:

Assist with kitchen management: Support the Executive Chef in all aspects of kitchen management, including food preparation, cooking, and plating.

Supervise kitchen staff: Lead, motivate, and manage kitchen personnel, ensuring all members are performing their tasks efficiently and up to standard.

Ensure food quality: Monitor food quality and presentation to ensure consistency and adherence to restaurant standards.

Maintain cleanliness and organization: Oversee kitchen cleanliness, safety, and sanitation in compliance with health regulations.

Inventory control: Assist in managing inventory, placing orders, and ensuring proper storage of food and supplies.

Training and development: Assist in the training and development of junior kitchen staff, providing guidance and feedback on their performance.

Menu development: Collaborate with the Executive Chef to create and innovate menu items, making suggestions for improvements or new offerings.

Handle kitchen operations: Take responsibility for the kitchen in the Executive Chef’s absence, managing daily kitchen operations, and maintaining high standards.

Ensure consistency: Maintain consistent preparation and cooking techniques for all dishes, always ensuring a smooth kitchen operation.

Maintain schedules: Assist in scheduling shifts and ensuring the kitchen is adequately staffed during peak hours.

Requirements:

Experience: Minimum of 3 years of experience in a professional kitchen

Culinary skills: Strong knowledge of kitchen operations, cooking techniques, and food safety standards, knife skills, health codes knowledge

Leadership: Proven leadership skills with the ability to manage a team and communicate effectively, hands on leadership, scheduling kitchen labor

Organization: Ability to handle multiple tasks and prioritize in a fast-paced environment.

Education: Culinary degree or equivalent experience preferred.

Physical requirements: Ability to work long hours, including nights, weekends, and holidays. Must be able to stand for extended periods and lift up to [X] pounds.

Passion: A genuine passion for food and the culinary arts with a creative approach to cooking and menu planning.

Attention to detail: High level of attention to detail in both food preparation and kitchen organization, ordering supplies and food, helping with inventory

Full-time