Troon
Sous Chef Responsibilities
Overseeing food preparation:
They ensure each dish meets restaurant standards for taste, portion, and presentation. If a cook encounters trouble, the sous chef steps in or takes over the station.
Managing people:
From writing schedules and assigning tasks to training newcomers and mediating conflicts, they keep the kitchen staff motivated and focused.
Keeping an eye on supplies:
Inventory, ordering and equipment maintenance. They ensure ingredients are fresh and tools in good working order.
Enforcing safety and cleanliness:
A sous chef upholds food safety rules and hygiene, monitors cooking temperatures, proper storage and sanitary practices.
Liaising with the head chef and front‑of‑house:
The sous chef translates the head chef’s ideas into practical instructions and communicates with servers or managers to solve issues quickly.
Solid culinary technique:
A sous chef confidently executes and teaches a wide range of cooking methods, from sautéing and roasting to pastry and plating.
Leadership and communication:
They motivate a diverse team, give clear instructions and provide constructive feedback.
Problem‑solving under pressure:
Kitchens can be chaotic. A good sous chef stays calm, adjusts plans on the fly and resolves issues without compromising quality.
Organizational skills:
Tracking inventory, scheduling staff and coordinating multiple orders at once require a sharp, organized mind.
Professionalism:
They set the tone for the kitchen, modeling punctuality, cleanliness and respect for colleagues.
Benefits
Medical Plans
Prescription Plan
Critical Illness Insurance
Accident Injury Insurance
Hospital Care Insurance
Dental Insurance
Vision Insurance
Wellness Support
Health Savings Account
Flexible Spending Accounts
Basic Life and AD&D Insurance
Voluntary Short-Term Disability Insurance
Identity Theft Insurance
Employee Assistance & Wellness Support Program
401(k)
Pet Insurance
Legal Services
Holiday Pay
Senior Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
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Overseeing food preparation:
They ensure each dish meets restaurant standards for taste, portion, and presentation. If a cook encounters trouble, the sous chef steps in or takes over the station.
Managing people:
From writing schedules and assigning tasks to training newcomers and mediating conflicts, they keep the kitchen staff motivated and focused.
Keeping an eye on supplies:
Inventory, ordering and equipment maintenance. They ensure ingredients are fresh and tools in good working order.
Enforcing safety and cleanliness:
A sous chef upholds food safety rules and hygiene, monitors cooking temperatures, proper storage and sanitary practices.
Liaising with the head chef and front‑of‑house:
The sous chef translates the head chef’s ideas into practical instructions and communicates with servers or managers to solve issues quickly.
Solid culinary technique:
A sous chef confidently executes and teaches a wide range of cooking methods, from sautéing and roasting to pastry and plating.
Leadership and communication:
They motivate a diverse team, give clear instructions and provide constructive feedback.
Problem‑solving under pressure:
Kitchens can be chaotic. A good sous chef stays calm, adjusts plans on the fly and resolves issues without compromising quality.
Organizational skills:
Tracking inventory, scheduling staff and coordinating multiple orders at once require a sharp, organized mind.
Professionalism:
They set the tone for the kitchen, modeling punctuality, cleanliness and respect for colleagues.
Benefits
Medical Plans
Prescription Plan
Critical Illness Insurance
Accident Injury Insurance
Hospital Care Insurance
Dental Insurance
Vision Insurance
Wellness Support
Health Savings Account
Flexible Spending Accounts
Basic Life and AD&D Insurance
Voluntary Short-Term Disability Insurance
Identity Theft Insurance
Employee Assistance & Wellness Support Program
401(k)
Pet Insurance
Legal Services
Holiday Pay
Senior Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr