Sous Chef

We create memories by delivering progressively traditional, handcrafted craveable food, in a warm, captivating environment that you’ll want to share with friends and family. The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he/she has a large amount of responsibility in the kitchen.The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Job Duties - Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision - Come up with new dishes which appeal to the clients, whenever required - Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machine” - Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements - Plan the food design in order to create a perfect match between the dish’s aspect and its taste - Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources - Maintain order and discipline in the kitchen during working hours - Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen Working at Simply Crepes of Raleigh - Health insurance