Sous Chef

Job Summary

You will lead kitchen operations by overseeing daily food production, managing shifts, and ensuring high-quality dish preparation. You will mentor and train staff, contribute to menu development, manage inventory, and uphold hygiene and safety standards to drive operational excellence.

Responsibilities

• Lead daily kitchen operations to ensure efficient food production and seamless service delivery
• Manage kitchen shifts and provide leadership support by stepping in for the Head Chef as needed
• Train, mentor, and guide kitchen staff to consistently follow recipes and culinary techniques
• Ensure all dishes meet quality standards through rigorous monitoring of preparation and presentation
• Collaborate in menu planning and develop new recipes to enhance the dining experience
• Monitor, order, and control kitchen inventory and supplies to maintain optimal stock levels
• Enforce strict hygiene and sanitation protocols to maintain a clean and safe kitchen environment
• Identify and resolve operational issues during service, including troubleshooting equipment and managing conflicts

Required competencies and certifications

• Ability to work long hours standing and lifting, demonstrating physical stamina essential for kitchen demands

Preferred competencies and qualifications

• Formal culinary education and significant kitchen experience to support culinary expertise
• Strong cooking skills with knowledge of culinary methods and food science principles
• Leadership skills to motivate and communicate effectively with kitchen teams
• Organizational skills including time management, multitasking, and attention to detail