Job Title: Sous Chef Via Roma

Job Description: The sous chef plays a key role in the culinary team, assisting the executive chef in all aspects of kitchen management and food preparation. They are responsible for maintaining high standards of food quality, kitchen cleanliness, staff training, and overall efficiency. They will also be involved in ordering and maintaining the work schedule.

Understanding and balancing the demands of various departments is vital in this role. Along with the executive chef, this position will lead a team that is dedicated to quality and consistency.

Responsibilities:

1. Food Preparation:

• Assist in menu planning and recipe development.
• Oversee the preparation of ingredients and cooking of dishes.
• Ensure adherence to recipes, portion sizes, and quality standards.
• Monitor food temperatures, taste, and presentation to ensure consistency.

2. Kitchen Management:

• Supervise kitchen staff in the absence of the executive chef.
• Organize and prioritize tasks to meet service deadlines.
• Maintain inventory levels and order supplies as needed.
• Ensure compliance with health and safety regulations.
• Implement proper food storage and labeling procedures.

3. Staff Training and Development:

• Train new kitchen staff on food preparation techniques and kitchen procedures.
• Provide ongoing coaching and feedback to improve performance.
• Foster a positive work environment and promote teamwork.

4.Quality Control:

• Conduct regular inspections of food stations to maintain cleanliness and sanitation.
• Monitor food waste and implement strategies to minimize it.
• Address any issues with food quality or presentation promptly.

5. Menu Development:

• Collaborate with the executive chef to create innovative and appealing menu items.
• Experiment with new ingredients and cooking techniques.
• Stay updated on culinary trends and incorporate them into menu offerings.

6. Customer Service:

• Communicate with front-of-house staff to ensure smooth service.
• Address customer feedback and complaints in a professional manner.
• Uphold standards of excellent customer service.

Requirements:

• Proven experience as a sous chef or in a similar role in a high-volume kitchen.
• In-depth knowledge of culinary techniques and food safety standards.
• Strong leadership and communication skills.
• Ability to work well under pressure and in a fast-paced environment.
• Excellent organizational and time management abilities.
• Culinary degree or equivalent certification is preferred.