Sous Chef (225-1014)

The role of a Sous Chef is a vital part of any culinary team, serving as the right-hand to the Executive Chef and playing a pivotal role in kitchen operations. As a Sous Chef, you will execute daily kitchen tasks and lead by example to ensure the highest quality and consistency in food preparation. You are not only a skilled cook but an excellent manager who thrives under pressure, with the ability to motivate and train kitchen staff. Problem-solving skills are essential, as is the ability to maintain a positive work atmosphere. A creative flair, combined with a robust understanding of food safety and sanitation standards, will make you successful in this role. Passionate about food, you'll work to develop and execute delightful and innovative menus, contributing to the restaurant's mission and success.

Responsibilities

• Assist the Executive Chef in menu planning, preparation, and production of meals.
• Oversee kitchen operations to ensure quality and efficiency are maintained consistently.
• Manage and train kitchen staff to ensure skill levels meet restaurant standards.
• Monitor and control food waste to reduce unnecessary costs and maximize profit.
• Implement, uphold, and ensure adherence to all applicable health and safety regulations.
• Conduct regular inventory checks to maintain sufficient stock and ensure fresh ingredients.
• Coordinate with suppliers to ensure quality ingredients are procured in a timely manner.
• Collaborate with kitchen staff to develop innovative and seasonal menu items.
• Set the standard for work ethic, professionalism, and culinary passion in the kitchen.
• Handle customer inquiries and special requests with professionalism and efficiency.
• Road test new recipes to evaluate and refine before incorporating into the menu.
• Fill in for the Executive Chef as needed and take charge of the kitchen in their absence.

Requirements

• Proven culinary experience, preferably in a high-volume restaurant environment.
• Formal culinary training or a degree in culinary arts preferred but not essential.
• Strong leadership skills and ability to manage kitchen staff effectively.
• Excellent understanding of professional cooking and knife handling skills.
• Ability to remain calm under pressure and solve problems effectively.
• Thorough knowledge of food safety standards and kitchen health regulations.
• Flexible work schedule, including availability on evenings, weekends, and holidays.