Sous Chef (225-901)

As an integral part of the culinary team, a Sous Chef plays a pivotal role in the kitchen's success, acting as the right hand to the Executive Chef. The Sous Chef's primary responsibility is to ensure kitchen operations run smoothly, maintaining the highest standards of efficiency, quality, and consistency. This role demands excellence in culinary arts, leadership skills to manage and motivate the team, and the ability to handle high-pressure situations calmly. With an eye for detail and a passion for creative cuisine, the Sous Chef contributes to menu planning, inventory management, and ensuring compliance with health and safety standards. The ideal candidate is a seasoned chef with a track record of innovative menu contributions and a solid understanding of various cooking techniques.

Responsibilities

• Assist the Executive Chef in all areas of kitchen operation.
• Oversee preparation, cooking, and presentation of meals in the restaurant.
• Collaborate on menu development, incorporating seasonal ingredients.
• Ensure all food preparation and service meet quality standards.
• Monitor supplies and inventory, ordering as necessary to maintain stock levels.
• Train and mentor junior kitchen staff to enhance their skills.
• Maintain hygiene and safety standards to ensure compliance with regulations.
• Coordinate with the front-of-house staff to optimize service efficiency.
• Develop new recipes and techniques to enhance dining experiences.
• Prepare special menu items for banquets, catering, and special events.
• Conduct regular performance reviews of kitchen staff members.
• Resolve any arising issues that could interfere with kitchen operations seamlessly.

Requirements

• Proven experience as a Sous Chef or similar role in a busy kitchen.
• Advanced culinary skills and a good understanding of cooking techniques.
• Strong leadership abilities to effectively manage a diverse kitchen team.
• Capacity to maintain composure under high-pressure kitchen conditions.
• Excellent knowledge of health and safety practices and food hygiene standards.
• Proficient in menu planning and possessing innovation in culinary creation.
• Effective communication skills for collaboration with front-of-house staff.
• Capability to work flexible hours, including evenings, weekends, and holidays.