Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Company Description
What The Chef is a boutique catering service based in Springfield, VA. We are a collection of culinary experts and enthusiasts who believe in the power of food to heal, unite, and celebrate. We pride ourselves on offering a fully customizable dining experience that empowers our clients to create a unique and unforgettable event.
Role Description
This is a full-time on-site role for a Junior Sous Chef at What The Chef. The Junior Sous Chef will be responsible for daily food preparation, assisting with menu planning, maintaining kitchen cleanliness and organization, and ensuring high-quality food production. The Junior Sous Chef will work closely with the Head Chef and the culinary team to create exceptional dishes and deliver an outstanding dining experience.
Qualifications