Sous Chef at Idol Wolf
About The Position
A Sous Chef is a key leadership position in the kitchen, responsible for overseeing service periods and managing kitchen staff. This role requires proficiency in all kitchen stations and a deep understanding of kitchen operations. The Sous Chef acts as a direct line to the Chef de Cuisine or Executive Chef for line cooks, ensuring smooth operations and high-quality food production. They are responsible for delegating tasks, assisting staff with techniques, staying informed about menu changes, and coordinating with the stewarding department. Additionally, the Sous Chef plays a role in maintaining inventory, controlling food and labor costs, and collaborating on menu development.
Requirements
- Minimum of two years experience in a fine dining restaurant environment.
- Understanding of professional cooking and knife handling skills.
- Knowledge of safety, sanitation, and food handling processes.
- Able to work flexible hours (nights, weekends).
- Responsible, dependable, punctual.
- Excellent communication skills; must be able to speak, read, and understand English.
- Clean and professional appearance.
- Demonstrates enthusiasm for all things 21c.
- Must pass a background check.
Nice To Haves
- Travel Requirements: As needed.
Responsibilities
- Owns service period and crew.
- Able to be multifaceted with eyes on all kitchen activities.
- Knows the strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom, and has set clear expectations for the finished product.
- Available to assist line staff with recipe techniques and station prep and answer any questions.
- Abreast of all menu changes, regardless of service period.
- Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments, and private events.
- Ensures that stewarding staff follow their opening, closing, and mid-service side work.
- Coordinates with CDC on supervising the Stewarding department.
- Maintains clean and organized walk-ins & dry storage area.
- Orders daily and weekly products in conjunction with CDC.
- Stays aware of food and labor costs and makes efforts to control these in their particular service periods.
- Collaborates with CDC and/or EC on menu development and engineering.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
