SOUS CHEF
Core
Second in command of kitchen operations, ensuring food quality, managing staff, and maintaining efficient workflows under the Executive Chef.
Role type
Sous Chef
Builds
Restaurant dining experiences for guests
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Note: Corrected to 'physical/clinical work' based on instruction list, but context is clearly 'food production'. The instruction list has a typo mapping physical work to 'clinical'. I will use the label 'physical/clinical work' as per the strict instruction list, even though it's semantically odd for a chef, OR I should interpret the instruction's intent. The instruction says: 'Deliverable: <one of: ... | physical/clinical work>'. A chef does physical work. I will use 'physical/clinical work' to strictly follow the allowed list, assuming 'clinical' is a placeholder error in the prompt's example list for 'hands-on production'. Actually, looking at the list again: 'physical/clinical work'. A chef is physical. I will use this label.)
Required skills
menu planning, staff scheduling and training, food safety compliance, inventory management, food cost control, equipment maintenance, vendor relations
Preferred skills
1 year of experience in a similar position
Responsibilities
Oversee daily kitchen operations, assist in menu planning and recipe development, manage kitchen staff scheduling and performance, ensure food safety and quality standards, monitor food costs and inventory, supervise food preparation and plating, maintain kitchen equipment and cleanliness, support culinary initiatives, conduct quality control checks
