Job Description

ob Summary:

The Sous Chef is responsible for assisting the Executive Chef in managing the daily kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. This role involves supervising kitchen staff, creating and executing menus, and maintaining a safe and efficient kitchen environment.

Key Responsibilities:

• Kitchen Management:
• Oversee daily kitchen operations and ensure compliance with food safety and sanitation standards.
• Manage kitchen staff, including scheduling, training, and performance evaluations.
• Assist in the development and implementation of new recipes and menu items.
• Ensure all kitchen equipment is properly maintained and report any malfunctions.
• Food Preparation:
• Prepare and cook high-quality dishes according to the restaurant's standards.
• Ensure all food is prepared to the highest standards of taste and presentation.
• Monitor portion sizes and waste to maintain cost control.
• Inventory and Ordering:
• Manage inventory levels and ensure timely ordering of ingredients and supplies.
• Maintain accurate records of food costs, inventory, and waste.
• Work with suppliers to source the best quality ingredients at competitive prices.
• Team Leadership:
• Lead and motivate kitchen staff to deliver exceptional culinary experiences.
• Foster a positive and collaborative working environment.
• Provide ongoing training and development opportunities for kitchen staff.
• Customer Service:
• Ensure customer satisfaction by maintaining high standards of food quality and presentation.
• Address and resolve any customer complaints or issues related to food quality or service.

Qualifications:

• Education:
• High school diploma or equivalent; a degree in Culinary Arts or a related field is preferred.
• Experience:
• Minimum of 8 years of experience in a professional kitchen, with at least 2 years in a supervisory role.
• Experience in a Continental restaurant is highly desirable.
• Skills:
• Strong culinary skills and knowledge of Continental cuisine.
• Excellent leadership and team management abilities.
• Strong organizational and time management skills.
• Ability to work under pressure and in a fast-paced environment.
• Excellent communication and interpersonal skills.

Working Conditions:

• Full-time position with variable hours, including evenings, weekends, and holidays.
• Physical demands include standing for long periods, lifting heavy objects, and working in a hot environment.

Salary:

• Competitive salary based on experience and qualifications.

Job Types: Full-time, Permanent

Pay: ?17,135.70 - ?40,000.00 per month

Benefits:

• Food provided

Schedule:

• Day shift
• Evening shift
• Morning shift
• Night shift
• Rotational shift
• Weekend availability

Experience:

• total work: 8 years (Required)

Work Location: In person