Sous Chef

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 the management of supplies. Also, aid in ensuring the kitchen meets safety standards and that staff follow sanitation rules. During mealtimes, it is important that the Sous Chef must 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.

Duties and responsibilities may include but not limited to:

• Prepare and ensure that all dishes are being prepared according to the correct recipe, quantity, and on time
• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Plan and execute menus in collaboration with other colleagues and the head chef
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to guests per day
• Ensure that kitchen staff are always in clean and tidy uniforms and are always presentable to be in guests' view
• Ensure that all food preparation equipment is being used safely and correctly, and that it is cleaned and maintained
• Responsible for the supervision of all cooks and their activities
• Follow instructions and directions from the senior sous chef and head chef
• Ensure that the production, preparation, and presentation of food are of the highest quality
• Maintain all equipment and tools and report any malfunctioning
• Check periodically expiry dates and proper storage of food items in the section
• Ensure adherence to all relevant health, safety, and hygiene standards
• Follow good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly environment
• Establishing and maintaining effective inter-departmental working relationships
• To serve customers in a pleasant and professional manner
• Learn about all menu items and daily specials to present to customers
• Ensure that your workspace, equipment, and utensils are always cleaned
• Uphold the company’s importance on cleanliness to its standards
• Always maintain an immaculate personal presentation and uniforms
• Follow all relevant health, safety, and hygiene standards
• Work organized and effectively manage your workspace
• Provide feedback and report issues as they arise
• Always work and display a “can do” attitude approach
• Other related duties as may be assigned to you from time to time
• Carry out any other duties as required by management

Applicant must have:

• Minimum 5-8 yrs. experience as a sous chef in a fine dining establishment
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Knowledge of best and latest cooking practices
• Strong food & beverage knowledge
• A minimum 1-year supervisory experience
• Minimum a culinary school diploma
• Ability to speak, write and comprehend English is a must
• Be comfortable in an extremely fast-paced and high-volume environment
• Ability to work under pressure and maintain calmness and professionalism
• Excellent Customer Service and Interpersonal skills
• Have excellent time management skills and the ability to prioritize tasks
• Ability to work alone and in a multicultural team environment
• Be energetic, enthusiastic, willing, and adaptable
• Be available to work split shifts from 6:30 am on weekdays
• Ability to work weekends and public holidays if required
• Ability to stand for extended periods and lift min 50lbs

Salary: Starting at CI$1,500.00 to $1,800.00 per pay period, paid bi-weekly, including shares in our gratuity pool, plus a competitive compensation package commensurate with relevant experience and qualifications.