What are the responsibilities and job description for the Sous Chef position at Upscale Steakhouse?
The Role
We are seeking an experienced and dedicated Sous Chef to lead our prep team. This role goes beyond standard kitchen management; we require a candidate with a strong, hands-on background in specialized meat preparation and high-level prep organization to maintain our high standards of quality and efficiency.
Key Responsibilities
- Prep Management & Kitchen Operations: Oversee all daily kitchen operations, including managing prep schedules, assigning tasks, and ensuring all stations are set for success during service.
- Butchering Expertise: Utilize fish and meat butchery skills to ensure yield optimization and quality control.
- Sausage Making & Charcuterie: Lead in-house sausage production and contribute to our charcuterie program.
- Quality Control & Training: Monitor and maintain food quality, presentation, and flavor standards, while actively training and mentoring junior staff on advanced culinary techniques.
- Inventory & Cost Management: Assist the Executive Chef with inventory management, ordering supplies, and controlling food and labor costs to achieve profitability goals.
- Health & Safety Compliance: Ensure strict adherence to all sanitation and health and safety standards.
Qualifications & Skills
- Minimum of 6 years of experience in a Sous Chef or similar culinary leadership role.
- Demonstrable expertise in professional butchering and sausage making.
- Strong leadership, communication, and organizational skills, with the ability to remain calm and effective in a fast-paced environment.
- A passion for food, creativity, and a commitment to ongoing learning and staff development.
- Flexibility to work early/late shifts, weekends, and holidays as needed.
- Open on Mardi Gras, Thanksgiving, Christmas Eve, Christmas Day and Easter – All Major Holidays
Salary : $65,000