The Assistant Sous Chef acts as the second-in-command, supporting the Executive Chef by managing daily kitchen operations, supervising staff, and ensuring food quality. Key duties include training personnel, controlling inventory/costs, and acting as lead in the chef’s absence, demanding strong leadership, culinary expertise, and sanitation knowledge.
Experience: requires 3–5 years of culinary experience, often in a high-volume environment.Education: Culinary arts degree or equivalent professional training is highly valued.Technical Skills: Advanced culinary skills, including proficiency in multiple stations (hot/cold).Soft Skills: Strong interpersonal, communication, and leadership skills are essential for leading the team.Physical Stamina: Ability to stand for long periods and work in high-pressure, hot environments.Kitchen Leadership: Supervises, coaches, and schedules daily culinary st...