Bishop's Post
Job Description
Job Description
The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation.
Key Responsibilities: •
Kitchen Leadership:
Support the Executive Chef in managing daily kitchen operations and leading the team •
Food Preparation & Quality Control:
Ensure all dishes are prepared consistently, with excellent taste and presentation •
Team Supervision & Training:
Coach, mentor, and train kitchen staff to uphold culinary standards •
Inventory & Ordering:
Monitor inventory, place orders, manage food costs, and minimize waste •
Health & Safety Compliance:
Maintain strict adherence to all food safety, sanitation, and hygiene protocols •
Menu Development:
Assist with creating new menu items, seasonal specials, and improving existing dishes •
Line Cooking & Expedite Service:
Step in as needed during busy service periods, including cooking on the line or expediting •
Problem-Solving & Efficiency:
Address issues quickly to ensure a smooth and productive kitchen environment
What We’re Looking For: • Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen • Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment • Proven leadership ability with excellent communication and team management skills • Strong time management and the ability to work efficiently in a high-pressure environment • Creativity and passion for food innovation and menu development • Keen attention to detail, especially regarding quality, consistency, and plating • Food Safety Certification (ServSafe or equivalent preferred)
Job Description
The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation.
Key Responsibilities: •
Kitchen Leadership:
Support the Executive Chef in managing daily kitchen operations and leading the team •
Food Preparation & Quality Control:
Ensure all dishes are prepared consistently, with excellent taste and presentation •
Team Supervision & Training:
Coach, mentor, and train kitchen staff to uphold culinary standards •
Inventory & Ordering:
Monitor inventory, place orders, manage food costs, and minimize waste •
Health & Safety Compliance:
Maintain strict adherence to all food safety, sanitation, and hygiene protocols •
Menu Development:
Assist with creating new menu items, seasonal specials, and improving existing dishes •
Line Cooking & Expedite Service:
Step in as needed during busy service periods, including cooking on the line or expediting •
Problem-Solving & Efficiency:
Address issues quickly to ensure a smooth and productive kitchen environment
What We’re Looking For: • Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen • Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment • Proven leadership ability with excellent communication and team management skills • Strong time management and the ability to work efficiently in a high-pressure environment • Creativity and passion for food innovation and menu development • Keen attention to detail, especially regarding quality, consistency, and plating • Food Safety Certification (ServSafe or equivalent preferred)