Sou Chef

Dina s of Ellicottville Inc; Town of Ellicottville (NY); On-site; USD 60,000 - 90,000; Full time

Job summary

Dina's of Ellicottville Inc in New York is seeking a skilled Sous Chef to support the Executive Chef in planning and directing food preparation, ensuring top-quality dishes and presentation.

You will supervise kitchen staff, uphold food safety standards, manage inventory and costs, and mentor junior team members, contributing to a productive, high-energy dining room.

Qualifications

• Formal culinary training or equivalent experience.
• Strong knowledge of food safety standards and sanitation.
• Ability to work efficiently in a fast-paced, high-pressure environment.
• Excellent organizational and leadership skills.

Responsibilities

• Assist the Executive Chef in planning and directing food preparation and culinary activities.
• Supervise and coordinate the work of kitchen staff to ensure timely and high-quality food production.
• Maintain strict adherence to food safety and sanitation standards in compliance with health regulations.
• Manage inventory, order supplies, and control food costs to optimize kitchen operations.
• Train, mentor, and evaluate kitchen team members to promote skill development and teamwork.
• Collaborate in menu development, including creating new dishes and refining existing recipes.
• Ensure kitchen equipment is properly maintained and report any malfunctions promptly.
• Step in to lead kitchen operations during the Executive Chef’s absence.

Skills

Leadership

Organizational

Culinary expertise

Food safety knowledge

Work under pressure

Education

Culinary training or equivalent

Tools

Inventory management software

Cost control software

Job description

The Sous Chef plays a critical role in the culinary team by supporting the Executive Chef in managing kitchen operations to ensure the highest quality of food preparation and presentation. This position is responsible for overseeing daily kitchen activities, maintaining food safety standards, and ensuring efficient workflow among kitchen staff. The Sous Chef collaborates closely with the culinary team to develop menus, manage inventory, and train junior kitchen staff, fostering a productive and positive work environment. This role requires a balance of creativity, leadership, and operational expertise to consistently deliver exceptional dining experiences. Ultimately, the Sous Chef contributes significantly to the restaurant's reputation and success by upholding culinary excellence and operational efficiency.

Minimum Qualifications:

• Formal culinary training or equivalent experience in culinary arts.
• Strong knowledge of food safety standards and kitchen sanitation practices.
• Ability to work efficiently in a fast-paced, high-pressure environment.
• Excellent organizational and leadership skills.

Preferred Qualifications:

• Experience working in fine dining or high-volume restaurant settings.
• Certification in food safety management (e.g., ServSafe).
• Proficiency in inventory management and cost control software.
• Strong creativity in menu planning and recipe development.
• Previous experience in staff training and development.

Responsibilities:

• Assist the Executive Chef in planning and directing food preparation and culinary activities.
• Supervise and coordinate the work of kitchen staff to ensure timely and high-quality food production.
• Maintain strict adherence to food safety and sanitation standards in compliance with health regulations.
• Manage inventory, order supplies, and control food costs to optimize kitchen operations.
• Train, mentor, and evaluate kitchen team members to promote skill development and teamwork.
• Collaborate in menu development, including creating new dishes and refining existing recipes.
• Ensure kitchen equipment is properly maintained and report any malfunctions promptly.
• Step in to lead kitchen operations during the Executive Chef’s absence.

Skills:

The required skills enable the Sous Chef to effectively manage kitchen operations, ensuring that food preparation meets quality and safety standards while maintaining efficiency. Leadership and organizational skills are essential for coordinating kitchen staff and managing workflow during busy service periods. Culinary expertise and creativity are applied daily to assist in menu development and to maintain high standards of food presentation. Knowledge of food safety and sanitation ensures compliance with health regulations, protecting both customers and staff. Preferred skills such as experience with inventory management and staff training enhance the Sous Chef’s ability to optimize resources and foster a skilled, motivated team.