Job Description:

• Assist Chef with day-to-day operations of running kitchen.
• Supervise kitchen staff.
• Create new dishes/menu planning along with head chef·        
• Preparing, cooking, and presenting food in accordance with restaurant standards
• Ensuring dishes are prepared and presented in accordance with recipes
• Plan and direct culinary activities.
• Perform and responsible for administrative duties, including meeting with vendors, and ordering supplies.
• Oversee kitchen equipment purchases, repairs and ordering restaurant kitchen cleaning supplies.
• Assist with financial planning and budgeting.
• Ensure efficient, cost-effective operation and profitability of food production
• Able to step in and take on additional responsibilities in the Head Chef's absence.
• Supervise and ensure kitchen staff has proper direction.
• Training new staff.
• Recording and take inventor.

Qualifications and requirements:

• High school diploma or equivalent.
• Have at least 2-3 years of proven experience as Head Chef, Sous Chef or experience in managing a culinary team.
• Extensive on-the-job experience in a variety of kitchens and different types of restaurants.
• Well-versed in all types of cooking and able to create tasty dishes from simple ingredients.
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs
• Ability to actively look for ways to help people, to adjust actions in relation to others' actions, and to use logic and reason to identify the strengths and weaknesses of alternative solutions.
• Ability to motivate, develop, and direct people as they work, identify the best people for the job.
• Safe food handling certification.
• Able to stand for hours at a time and lift up to 45 pounds of weight.

Competencies (in order of importance)

• Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
• Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
• Integrity — Job requires being honest and ethical.
• Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
• Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
• Time management — Sous chefs need to be able to make quick and efficient decisions, take initiative, solve problems, and handle pressure in a fast-paced environment.