Job Detail

Job Description

The Sous Chef at Eathos Central Kitchen is a skilled culinary professional responsible for overseeing a specific section of the kitchen and ensuring the efficient production of high-quality food items. This position requires strong culinary expertise, leadership skills, and a commitment to maintaining the highest standards of food quality, presentation, and consistency.

Responsibilities:

• Prepare and cook food items according to standardized recipes, ensuring taste, quality, and presentation meet Eathos standards.
  
• Oversee a specific section of the kitchen, including assigning tasks to Commis chefs and ensuring timely and efficient food preparation.
  
• Coordinate with the Sous Chef or Head Chef to plan and organize daily production requirements.
  
• Monitor and manage food cost and variance by optimizing ingredient usage, portion control, and minimizing wastage.
  
• Optimize preparation time through effective time management and kitchen organization.
  
• Conduct regular food quality reviews to assess taste, presentation, and consistency, making necessary adjustments.
  
• Implement recipe training and execution programs, assessing the test scores of Commis chefs to ensure adherence to standards.
  
• Ensure compliance with food safety and sanitation regulations, including proper training and documentation.
  
• Monitor and maintain food safety audit scores by implementing best practices and providing necessary training to the team.
  
• Maintain portioning audit accuracy by supervising portion control practices and reviewing portion sizes.
  
• Manage inventory and stock control, including stock rotation, monitoring supplies, and reporting shortages or requisitions.
  
• Obtain transfer approvals for stock movement between kitchen sections or locations, ensuring accuracy and accountability.
  
• Minimize food wastage through careful planning, inventory management, and efficient cooking practices.
  
• Monitor and report employee turnover rate, identifying potential issues and collaborating with the management team for improvement.
  
• Adhere to all health and safety regulations, including proper handling and storage of food, equipment, and utensils.
  
• Maintain accurate and up-to-date records of food production, inventory, stock movement, and transfer approvals.
  
• Collaborate with other members of the culinary team to achieve smooth kitchen operations and maintain a positive work environment.
  
• Participate in regular kitchen meetings and training sessions to stay updated on menu changes, new recipes, and culinary techniques.
  
• Support the Sous Chef or Head Chef in maintaining kitchen standards, achieving operational goals, and delivering exceptional culinary experiences.
  
• Maintain a professional and respectful demeanor when interacting with team members, managers, and other staff.