Sous Chef

CARMELO'S RESTAURANT LLC; Covington (KY); On-site; USD 40,000 - 55,000; Full time

Job summary

CARMELO'S RESTAURANT LLC is seeking a Sous Chef in Covington, Kentucky, to assist the Head Chef in overseeing kitchen operations. The role entails ensuring high food quality and maintaining a safe work environment.

The ideal candidate will have prior restaurant experience with proficiency in kitchen operations and strong leadership skills. Responsibilities include menu planning, food preparation oversight, compliance with safety standards, and staff supervision.

Qualifications

• Prior experience in a similar role within a restaurant or hospitality setting.
• Proficiency in kitchen operations, food management, and inventory control.
• Strong leadership and team management skills.

Responsibilities

• Collaborate with the Head Chef to plan and create menus.
• Oversee food preparation, cooking, and presentation.
• Monitor and maintain kitchen inventory levels.
• Ensure compliance with food safety standards and regulations.
• Supervise kitchen staff and provide training as needed.
• Assist in scheduling and managing kitchen operations.
• Contribute to the development of new dishes and recipes.

Skills

Leadership

Food management

Kitchen safety practices

Inventory control

Job description

The Sous Chef will assist the Head Chef in overseeing the kitchen operations, ensuring the highest quality of food production, and maintaining a safe and sanitary work environment.

Responsibilities

• Collaborate with the Head Chef to plan and create menus
• Oversee food preparation, cooking, and presentation
• Monitor and maintain kitchen inventory levels
• Ensure compliance with food safety standards and regulations
• Supervise kitchen staff and provide training as needed
• Assist in scheduling and managing kitchen operations
• Contribute to the development of new dishes and recipes

Experience

• Prior experience in a similar role within a restaurant or hospitality setting
• Proficiency in kitchen operations, food management, and inventory control
• Strong leadership and team management skills
• Knowledge of banquet and restaurant kitchen procedures
• Familiarity with kitchen safety practices and sanitation standards