Sous Chef

Eva’s Little Kitchen, a beloved bakery, café, and catering company, is seeking a skilled and passionate Sous Chef to support our savory culinary operations. Working under the supervision of the Executive Chef, you will play a key role in menu development, kitchen management, and food production, ensuring that our customers enjoy high-quality, flavorful dishes made with care and precision. This position requires strong leadership skills, attention to detail, and a deep appreciation for fresh, high-quality ingredients.

Responsibilities:

Menu Development:

Collaborate with the Executive Chef to create and update menus seasonally.
Develop new and exciting sandwiches, salads, and prepared foods that align with Eva’s Little Kitchen’s vision.
Ensure a well-balanced selection of offerings that complement our bakery and café menu.

Production and Execution:

Oversee the daily preparation and execution of savory foods, ensuring consistency and quality.
Maintain high standards of flavor, texture, and presentation in all dishes.
Monitor inventory levels and manage kitchen resources efficiently to minimize waste.

Staff Management and Training:

Lead and mentor kitchen staff, providing training, guidance, and motivation.
Delegate tasks effectively to ensure smooth and efficient kitchen operations.
Foster a positive and collaborative work environment
Ensure compliance with health and safety regulations and food handling procedures
Maintain kitchen cleanliness and oversee equipment maintenance
Optimize workflow to improve efficiency and reduce waste.

Quality Control:

Conduct regular tastings to ensure all dishes meet established quality standards.
Monitor production processes and address any quality issues promptly.
Implement corrective measures as needed to uphold consistency and excellence.

Collaboration with Pastry Team & Catering:

Work closely with the Executive Pastry Chef and other kitchen management to maintain a cohesive culinary operation.
Assist in the development of seasonal savory pastry and catering menu items.

Requirements:

A minimum 2-4 years of professional kitchen experience in a leadership role, required.
A culinary degree or equivalent certification is preferred but not required.
Strong proficiency in a range of cooking techniques, including roasting, braising, sautéing, and sauce-making.
Passion for the culinary arts and enthusiasm for experimenting with new flavors and techniques.
Knowledge of ingredient sourcing and flavor development
Excellent organizational and multitasking skills.
High attention to detail and commitment to maintaining top-quality standards.
Ability to adapt to changing menu requirements, customer preferences, and industry trends.
Strong problem-solving skills and ability to make quick decisions under pressure.
Commitment to a clean, safe, and efficient kitchen environment.
Knowledge of food safety regulations and best practices.
Must be available to work early mornings, weekends, and holidays, as needed.
Ability to stand for 8-12 hours per shift.
Ability to lift up to 50 pounds.
Work with a sense of urgency in a fast-paced kitchen environment.

What We Offer:

Competitive pay based on experience.
Opportunities for career growth and creative input in a young, fast-growing company.
A dynamic and supportive team environment.
Employee discounts on food and beverages.