Sous Chef in Charleston, South Carolina at Holy City Hospitality LLC

Sous Chef Job Description

Basic Function: As the right hand of the Executive Chef, the Sous Chef must implement the standards

and the culinary vision of the brand while following all directives of the Chef de Cuisine. The Sous Chef

is a leader in the kitchen and a manager of the culinary program. The Sous Chef is responsible for

delivering the highest quality food and service at all times. The Sous Chef is responsible for the

implementation of all culinary operational procedures and is responsible for all food production. The

Sous Chef must possess good management skills and lead by example at all times.

Job duties include but are not limited to:

Management

• Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all
• times, without exception.
• Ensure the proper execution of all recipes.
• Ensure proper and timely execution of all food (accurate plating, hot food hot and cold food
• cold). All food served in the allotted time frame. Expedite service when necessary.
• Conducts Line Checks and oversees the line check process for all shifts to ensure quality levels.
• Oversee the sourcing of product. Ensure the purchase of the best quality ingredients, the
• proper spec and the right price.
• Oversee the organization and cleanliness of all food and other kitchen storage areas
• Follow all company policies and procedures for inventory controls
• Lead by example, mentor and develop all culinary staff.

Desired Qualifications

• Is a leader and is able to motivate staff members.
• Must maintain a high level of integrity.
• Is able to adapt in difficult situations, solve problems and make decisions when necessary.
• Must have the ability to perform this job successfully, including each essential duty.
• Must have a good understanding in all aspects of food cost control.
• Must have Knowledge of fine dining presentation and service.

Desired Qualifications

• Is a leader and is able to motivate staff members.
• Must maintain a high level of integrity.
• Is able to adapt in difficult situations, solve problems and make decisions when necessary.
• Must have the ability to perform this job successfully, including each essential duty.
• Must have a good understanding in all aspects of food cost control.
• Must have Knowledge of fine dining presentation and service.