Sous Chef

Simply Crepes of Raleigh
Cary, NC

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

Posted 2026-01-12

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