Sous Chef

CAN•Catonsville, MD

12d•$22

About The Position

The Sous Chef works alongside the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Leads kitchen team in chef's absence. Provides guidance to junior kitchen staff members, including, but not limited, line cooking, food preparation, and dish plating. Oversees and organizes kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Keeps cooking stations stocked, especially before and during prime operation hours. Trains new kitchen employees to restaurant and kitchen standards. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Supervises all food preparation and presentation to ensure quality and restaurant standards. Works with head chef to maintain kitchen organization, staff ability, and training opportunities. Verifies that food storage units all meet standards and are consistently well-managed. Assists head chef with menu creation.

Requirements

Understands and embraces the mission of the CAN.
Strong knowledge of cooking methods, kitchen equipment, and best practices.
Good understanding of MS Office and restaurant software programs.
Teamwork-oriented with outstanding leadership abilities.
Excellent communication and interpersonal skills.
Conflict management
Self-knowledge
Time management
Ethics and values
Can stand or sit for prolonged periods of time.
Being able to work through warm/cold environments with no impediments to performance.
Being able to bend at the knee or waist.
Be able to lift to 25+/- lbs.

Responsibilities

Manage daily kitchen activities alongside the head chef.
Oversee staff and aid with menu preparation.
Ensure food quality and freshness.
Monitor ordering and stocking.
Provide meal quality and consistency by following designated recipes.
Lead kitchen team in chef's absence.
Provide guidance to junior kitchen staff members.
Oversee and organize kitchen stock and ingredients.
Ensure a first-in, first-out food rotation system.
Verify all food products are properly dated and organized for quality assurance.
Keep cooking stations stocked.
Train new kitchen employees to restaurant and kitchen standards.
Manage food and product ordering by keeping detailed records and minimizes waste.
Work with existing systems to improve waste reduction and manage budgetary concerns.
Supervise all food preparation and presentation to ensure quality and restaurant standards.
Work with head chef to maintain kitchen organization, staff ability, and training opportunities.
Verify that food storage units all meet standards and are consistently well-managed.
Assist head chef with menu creation.