The Sous Chef is the second-in-command in the kitchen and works closely with the Head Chef to oversee daily kitchen operations, maintain food quality, and ensure smooth and efficient service.
This position requires a hands-on chef who leads by example, takes initiative, and works collaboratively with the Head Chef to create a consistent, high-quality dining experience.
Kitchen Operations
- Work directly alongside the Head Chef to manage daily kitchen operations.
- Assist with organizing daily prep, service, and kitchen workflow.
- Ensure all dishes are prepared and presented according to established recipes and standards.
- Maintain consistency in food quality, portion sizes, and presentation.
- Step in to lead the kitchen in the Head Chef's absence.
- Ensure smooth communication between kitchen and front-of-house teams.
2. Food Preparation & Menu Execution
- Assist with preparing and executing daily caf menus, specials, and seasonal offerings.
- Oversee food preparation, cooking, plating, and presentation.
- Ensure all ingredients are fresh, properly stored, and prepared to standard.
- Maintain proper portion control and minimize food waste.
3. Team Leadership & Training
- Help support line cooks, prep cooks, and kitchen assistants.
- Lead by example, maintaining a positive, professional, and productive kitchen environment.
- Encourage teamwork, communication, and respect among kitchen employees.
4. Inventory
- Communicate ordering needs and shortages to the Head Chef.
- Help receive, inspect, and properly store deliveries.
- Rotate products using FIFO (First In, First Out).
5. Food Safety & Cleanliness
- Maintain high standards of cleanliness and sanitation throughout the kitchen.
- Ensure proper food handling, storage, labeling, and temperature controls.
- Follow all health department regulations and food safety guidelines.
- Ensure kitchen equipment and workstations are properly maintained.
- Oversee cleaning duties and closing procedures.
6. Communication & Collaboration
- Maintain open and consistent communication with the Head Chef.
- Work together with the Head Chef to improve kitchen systems, efficiency, and overall performance.
- Communicate any kitchen issues, staffing concerns, or product shortages promptly.
- Support the caf's overall goals, standards, and customer experience.
Qualifications & Experience
- Previous experience as a Sous Chef, Lead Cook, or experienced Line Cook.
- Strong knowledge of cooking techniques, food preparation, and kitchen operations.
- Experience working in a caf, restaurant, or similar food service environment.
- Ability to lead and motivate a kitchen team.
- Strong organizational and time-management skills.
- Knowledge of food safety and sanitation standards.
- Ability to work efficiently in a fast-paced environment.
- Positive attitude, reliability, and strong work ethic.
- Ability to work collaboratively and take direction from the Head Chef.
