Sous Chef

CRG Dining•Washington, OH

14h

About The Position

As a Sous Chef, you are a key figure in our culinary team, assisting the Executive Chef in ensuring the smooth and successful operation of the kitchen. You will be responsible for maintaining quality, consistency, and precision in food preparation, as well as fostering a collaborative and efficient kitchen environment.

Requirements

Proven experience as a Sous Chef or similar role in an upscale dining establishment.
Culinary degree or equivalent training is preferred.
Strong culinary skills, knowledge of ingredients, and cooking techniques.
Leadership and team-building abilities.
Excellent organizational and time management skills.
Food safety and sanitation certification preferred.
Flexibility to work evenings, weekends, and holidays.
Mobility to move about the kitchen as necessary.
Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment
Attention to detail and accuracy is essential

Nice To Haves

Culinary degree or equivalent training is preferred.
Food safety and sanitation certification preferred.

Responsibilities

Collaborate with the Executive Chef to develop and refine the restaurant's menu, including creating and implementing innovative dishes.
Execute recipes to the highest standards, ensuring consistency and presentation.
Lead, train, and supervise the kitchen staff, providing guidance and mentorship to encourage their professional growth.
Assist in scheduling, performance evaluations, and setting clear expectations for the kitchen team.
Uphold the highest standards of food quality and presentation, ensuring that each dish meets the established specifications.
Participate in quality control and tastings to maintain consistency and excellence.
Ensure efficient kitchen operations, including inventory management, food costing, and minimizing waste.
Oversee food preparation, plating, and ensure adherence to safety and sanitation standards.
Collaborate with the culinary team to develop new and seasonal dishes, keeping the menu fresh and exciting.
Continuously explore new culinary techniques and trends to enhance the dining experience.
Work closely with the Executive Chef to manage food costs, purchasing, and budgeting.
Assist in inventory control to maximize profitability while maintaining high-quality standards.