Sous Chef

Htoads; Lake Ozark (MO); On-site; USD 42,000 - 64,000; Full time

Job summary

Htoads is seeking a dedicated Sous Chef to work alongside the head chef and manage daily kitchen activities. You will oversee staff, assist with menu preparation, ensure food quality and freshness, and monitor ordering and stocking.

You will help maintain consistency by following designated recipes and standards. In this role, you will lead the kitchen in the head chef's absence, guide junior staff on cooking and plating, and coordinate with management on inventory and budget.

Qualifications

• At least several years of restaurant kitchen experience.
• Ability to lead and train staff in fast-paced environments.
• Strong knowledge of food safety and quality standards.
• Excellent communication and problem-solving under pressure.
• Creative dish plating and menu execution.
• Ability to manage inventory and waste control.

Responsibilities

• Lead kitchen team in the chef's absence.
• Guide junior kitchen staff in line cooking, prep, and plating.
• Oversee stock and inventory management.
• Maintain first-in, first-out rotation and proper dating for QA.
• Ensure stations are stocked before and during peak hours.
• Hire and train new kitchen employees to standards.
• Manage food ordering with detailed records and waste reduction.
• Ensure quality and presentation meet restaurant standards.
• Collaborate with head chef on menu creation and kitchen efficiency.
• Coordinate with management on supply ordering, budget, and staffing.

Skills

Restaurant Experience

Food Knowledge

Leadership

Organizational Skills

Attention to Detail

Communication Skills

Job description

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Sous Chef Job Duties:

• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Sous Chef Skills and Qualifications:

Restaurant Experience, Extensive Food Knowledge, Restaurant Industry Knowledge, Strong Organizational Skills, Attention to Detail, Knowledge of Restaurant Regulations, Leadership, Management, Positivity, Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills