Sous Chef (225-925)

We are seeking a talented and dedicated Sous Chef to join our dynamic culinary team. As a Sous Chef, you will play a pivotal role in the day-to-day operations of our kitchen, working closely with our Head Chef to ensure a high standard of food quality and service. You will be responsible for supervising kitchen staff, managing inventory, and assisting in the creation of exciting new menus. Our ideal candidate is passionate about food, has a keen eye for detail, and has the ability to thrive in a fast-paced environment. If you are looking to advance your career and bring your culinary expertise to a new level, we invite you to apply and become part of our team.

Responsibilities

• Assist the Head Chef in menu planning and recipe development.
• Supervise and direct kitchen staff in the preparation of meals.
• Maintain a high standard of food presentation and quality control.
• Ensure that all kitchen equipment is cleaned and maintained regularly.
• Manage inventory, including ordering and stock rotation, to prevent food spoilage.
• Enforce health and safety protocols in the kitchen environment consistently.
• Train and mentor junior kitchen staff to improve their culinary skills.
• Prepare ingredients and oversee cooking to guarantee food meets quality standards.
• Collaborate with kitchen staff to improve food services and preparation processes.
• Assist in budgeting and managing kitchen costs to maximize efficiency and reduce waste.
• Coordinate with suppliers to ensure the quality and timely delivery of ingredients.
• Resolve any issues or conflicts in the kitchen swiftly and professionally.

Requirements

• Proven experience as a Sous Chef or related culinary position.
• Deep understanding of food preparation and kitchen standards best practices.
• Strong leadership skills with the ability to manage a diverse team.
• Ability to work under pressure in a fast-paced, high-volume environment.
• Excellent communication skills, both verbal and written, for clear direction.
• Ability to handle multiple tasks simultaneously while maintaining quality standards.
• Relevant culinary qualifications or an equivalent combination of education and experience.
• Flexibility to work various shifts, including weekends and holidays, as needed.