Sous Chef Butchery

The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary. Qualifications • Hotel Management Graduate or Culinary Degree with minimum 3 years certification. • An individual must be able to perform each essential duty and responsibility satisfactorily. Minimum two years of formal culinary/quantity foodservice management training or commensurate experience • minimum two years of culinary preparation experience • minimum two years of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities