The Garden District Hotel
Description
A Sous Chef is the Head Chef's second-in-command, managing daily kitchen operations, supervising staff, overseeing food preparation, controlling inventory, and ensuring quality and sanitation, stepping up as Head Chef when needed. Key duties involve menu contribution, staff training, scheduling, ordering supplies, and maintaining high food safety and presentation standards to ensure smooth service.
Key Responsibilities
Kitchen Supervision:
Directs cooks, manages stations, and ensures smooth workflow during service.
Staff Management:
Trains, schedules, motivates, and disciplines kitchen staff, often handling hiring input.
Menu Development:
Assists the Head Chef with menu design, recipe creation, and pricing.
Food Preparation:
Cooks dishes, steps in at any station, and ensures consistent quality and presentation.
Inventory & Ordering:
Tracks stock, orders supplies, manages vendors, and controls food costs.
Operations & Safety:
Maintains cleanliness, ensures equipment works, and enforces health/safety regulations.
Essential Skills & Qualifications
Culinary Mastery:
Strong cooking skills, knowledge of various cuisines, and ability to create dishes.
Leadership & Communication:
Ability to lead, delegate, and communicate effectively under pressure.
Management:
Multitasking, time management, problem-solving, and attention to detail.
Physical Stamina:
Ability to stand for long hours, lift, and work in a fast-paced environment.
Education:
Often benefits from culinary school, but experience is crucial.
Role in the Kitchen Hierarchy
Acts as the primary link between the Executive Chef and the rest of the kitchen team.
Handles administrative tasks and operations, freeing the Head Chef for strategic duties.
Represents the Head Chef and runs the kitchen in their absence, ensuring continuity.
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Key Responsibilities
Kitchen Supervision:
Directs cooks, manages stations, and ensures smooth workflow during service.
Staff Management:
Trains, schedules, motivates, and disciplines kitchen staff, often handling hiring input.
Menu Development:
Assists the Head Chef with menu design, recipe creation, and pricing.
Food Preparation:
Cooks dishes, steps in at any station, and ensures consistent quality and presentation.
Inventory & Ordering:
Tracks stock, orders supplies, manages vendors, and controls food costs.
Operations & Safety:
Maintains cleanliness, ensures equipment works, and enforces health/safety regulations.
Essential Skills & Qualifications
Culinary Mastery:
Strong cooking skills, knowledge of various cuisines, and ability to create dishes.
Leadership & Communication:
Ability to lead, delegate, and communicate effectively under pressure.
Management:
Multitasking, time management, problem-solving, and attention to detail.
Physical Stamina:
Ability to stand for long hours, lift, and work in a fast-paced environment.
Education:
Often benefits from culinary school, but experience is crucial.
Role in the Kitchen Hierarchy
Acts as the primary link between the Executive Chef and the rest of the kitchen team.
Handles administrative tasks and operations, freeing the Head Chef for strategic duties.
Represents the Head Chef and runs the kitchen in their absence, ensuring continuity.
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