Mill Creek Country Club is excited to announce the opportunity of Sous Chef. The Sous Chef is a key member of our kitchen team, acting as the second-in-command to the Executive Chef, responsible for overseeing the day-to-day culinary operations, supervising kitchen staff, ensuring food quality, assisting with menu planning, and maintaining food safety standards within a restaurant or culinary establishment; essentially acting as a bridge between the head chef and line cooks, managing the kitchen when the Executive Chef is not present.
 

Pay Range: $25.00 - $30.00 / hour 

Key responsibilities of a Sous Chef include:
• Staff Supervision:
Directly manage and delegate tasks to line cooks, ensuring efficient workflow and adherence to established cooking techniques.
• Food Preparation:
Actively cook dishes, particularly specialty items, while maintaining consistency and quality standards set by the Executive Chef.
• Menu Development:
Collaborate with the Executive Chef on menu creation, including recipe development, cost analysis, and seasonal changes.
• Quality Control:
Regularly inspect food quality, plating presentation, and ensure dishes meet established standards before serving.
• Inventory Management:
Monitor food inventory levels, place orders for ingredients, and manage food costs to maintain profitability.
• Training and Development:
Train new kitchen staff on proper cooking techniques, sanitation practices, and kitchen procedures.
• Food Safety:
Enforce strict food safety guidelines, including proper handling, storage, and temperature control to comply with health regulations.
• Scheduling and Staffing:
Create work schedules for kitchen staff, ensuring adequate coverage during peak service times.
• Kitchen Sanitation:
Oversee cleanliness and sanitation practices in the kitchen, including equipment maintenance and proper cleaning procedures.

Required Skills for a Sous Chef:
• Excellent Culinary Skills:
Proficient in various cooking techniques, knife skills, and ability to prepare a wide range of dishes.
• Leadership Abilities:
Effectively manage and motivate a team of cooks while maintaining a positive work environment.
• Communication Skills:
Clearly communicate instructions to staff, address concerns, and collaborate effectively with the Executive Chef.
• Attention to Detail:
Maintain high standards for food quality, presentation, and consistency.
• Time Management:
Efficiently prioritize tasks and manage the kitchen during busy service periods.
• Adaptability:
Respond quickly to changing demands and unexpected situations in the kitchen