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old world gourmet market
Culinary Team Leader
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on New York data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$41,664 / year median in New York
+16% projected growth
Job Description
Job Overview We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in kitchen management and fine dining, with the ability to lead and inspire a team in a fast-paced environment. As a Sous Chef, you will play a crucial role in maintaining high standards of food quality and presentation while ensuring efficient kitchen operations. Responsibilities Assist the Executive Chef in managing daily kitchen operations, including food preparation and cooking. Oversee kitchen staff, providing guidance and training to ensure adherence to recipes and presentation standards. Manage inventory control, including ordering supplies and maintaining stock levels. Collaborate with the dietary department to accommodate special dietary needs and preferences. Coordinate banquet services, ensuring timely and efficient food service for events. Maintain cleanliness and organization of the kitchen, adhering to health and safety regulations. Participate in menu planning and development, incorporating seasonal ingredients and culinary trends. Monitor food quality during preparation and service, ensuring consistency in taste and presentation. Requirements Proven experience as a Sous Chef or in a similar role within a fine dining or catering environment. Strong knowledge of culinary techniques, food management, and food preparation methods. Excellent leadership skills with the ability to manage shifts effectively. Experience in banquet operations is highly desirable. Ability to work well under pressure while maintaining attention to detail. Strong communication skills and a collaborative mindset. Culinary degree or relevant certification is preferred but not mandatory. Join us in creating exceptional dining experiences that delight our guests!