Sous Chef

Job Title: Sous Chef

Roles & Responsibilities:

- Provide direct assistance to the Executive Chef in all aspects of kitchen operations.
- Oversee daily kitchen operations, including staff scheduling, menu planning, and food preparation.
- Maintain high standards for food quality, presentation, and cleanliness.
- Train, develop, and motivate culinary staff to achieve optimal performance.
- Source and procure ingredients from reliable suppliers to ensure freshness and quality.
- Manage inventory, control costs, and ensure efficient resource utilization.
- Collaborate with front-of-house staff to deliver exceptional guest experiences.
- Adhere to health and safety regulations and maintain a clean and organized kitchen environment.

Desired Candidate Profile:

- Bachelor's degree in Culinary Arts or equivalent industry experience.
- Minimum of 5 years of experience as a Sous Chef or in a similar leadership role.
- Strong foundation in classic culinary techniques with a passion for innovation.
- Excellent communication and interpersonal skills, fostering teamwork.
- Ability to work effectively in a fast-paced, demanding environment.
- Proven leadership abilities to motivate and inspire culinary staff.
- In-depth knowledge of food safety and sanitation practices.
- Valid ServSafe Manager Certification or willingness to obtain it.

Additional Desired Qualifications:

- Experience in fine dining or upscale restaurant settings.
- Specialization in seafood cuisine or advanced cooking techniques.
- Proficiency in menu engineering and cost-effective food production methods.
- Familiarity with restaurant accounting principles.

Employment Type:

Full Time