Pastry Sous Chef at Cafe Dior by Dominique Crenn

MAIN ROLE

The Sous Chef will play a key role in the kitchen operations, supporting the Chef de Cuisine in delivering the highest level of culinary excellence. You will assist in managing the daily kitchen operations, including overseeing food preparation, inventory, staff, quality control, sanitation, and cleanliness. You will be responsible for ensuring smooth service during lunch and teatime service and assisting in coordinating the operation of both off-site prep kitchen and main kitchen. This position requires strong leadership, culinary expertise, and the ability to work efficiently under pressure while maintaining the highest standards of food quality and presentation.

Qualities:

• Kitchen Leadership: Supervise and mentor kitchen staff to ensure smooth operations. Maintain a productive and positive kitchen environment that fosters teamwork and collaboration.
  

• Menu Execution: Assist in executing the daily menu for lunch and tea time, ensuring consistency and quality in every dish served. Prepare and plate high-end, refined dishes that align with Chef Dominque Crenn s vision.
  

• Dual Kitchen Operations: Coordinate the operations of two separate kitchens (main kitchen and prep kitchen), ensuring both kitchens are fully stocked, organized, and capable of supporting service demands.
  

• Quality Control: Ensure the highest quality standards for food production, presentation, and taste. Conduct regular quality checks and ensure food safety standards are adhered to at all times.
  

• Inventory Management: Oversee and manage kitchen inventory, ensuring that all necessary ingredients are on hand for daily service. Assist in ordering and inventory control to maintain efficient kitchen operations.
  

• Training & Development: Train and develop kitchen staff to maintain consistency in food preparation and service. Provide ongoing guidance to chef de parties and the commis.
  

• Health & Safety: Ensure compliance with all local health and safety regulations. Maintain a clean and organized kitchen, monitoring the cleanliness of all kitchen equipment and tools.
  

Challenges:

• Dual Kitchen Operations: With two kitchens to manage, you will need to ensure communication with the chef is crucial for a smooth operation for the restaurant
  

• Transporting Mise En Place: Cold food must be kept at or below 40 F (4 C) during transport to prevent bacterial growth and ensure food safety. Any lapse in temperature control can lead to foodborne illnesses. Ensuring the cold food is maintained from the prep kitchen to the main kitchen requires proper storage containers, insulated packaging, and reliable refrigeration equipment during transport.
  

• Efficiency under Pressure: The pace of service during peak lunch hours and high tea can be intense, requiring the Sous Chef to be highly organized and maintain composure under pressure while upholding the highest standards of food quality.
  

Daily Responsibilities

• Coordinate with the chef on upkeeping daily prep list, adjustments, or dietary preferences.
  

• Collaborating with other sous chef, jr sous or tournant to ensure prep list are aligned for the day and completed.
  

• Perform a thorough inspection of kitchen equipment, tools, and cleanliness.
  

• Ensure all stations are set up correctly and ready for service.
  

• Oversee proper storage of ingredients by providing guidance and training to kitchen staff
  

• Encouraging proper techniques and discipline and ensuring freshness
  

• Be present and hands-on in the kitchen, assisting with cooking, plating, and overseeing the execution of each dish.