Sous Chef

Key Responsibilities:

• Work closely with the Chef de Cuisine to manage the daily operations of the kitchen, including planning and executing the daily menu and managing food inventory.
• Oversee the work of the line cooks and other kitchen staff, ensuring that all dishes are prepared to the highest standards of quality, presentation, and consistency.
• Train and mentor junior kitchen staff members, providing guidance and support to help them develop their skills and abilities.
• Maintain a clean and organized kitchen, ensuring compliance with health and safety regulations.
• Assist in the development of new menu items and specials, working with the Chef de Cuisine to create unique and innovative dishes.
• Manage food inventory and ordering, keeping in mind the cost of goods.
• Monitor kitchen equipment and supplies, ensuring that all necessary items are in stock and in good working condition.
• Help to create a positive and supportive work environment, fostering a culture of teamwork and collaboration.

Requirements:

• Strong leadership and management skills, with experience managing a team of culinary professionals.
• Excellent organizational, communication, and interpersonal skills.
• Demonstrated ability to develop and execute creative and innovative dishes.
• Ability to work effectively in a fast-paced, high-pressure environment.
• Willingness to work evenings, weekends, and holidays as needed.