Sous Chef

Description

Seeking an ambitious and dynamic Sous Chef to support the Executive Chef in managing daily kitchen operations, supervising staff, developing menus, ensuring food quality and freshness, and overseeing inventory and cost management. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Collaborate with the Executive Chef to develop menus - Foster strong working relationships between front and back of house - Ensure menu items are prepared and presented according to recipes and standards - Maintain accurate costing and documentation of all dishes - Work closely with Events team to coordinate and execute functions - Assist in training new kitchen employees to meet standards - Manage ordering, menu planning, and cost control tasks - Monitor food consistency, portioning, and waste reduction - Evaluate staffing levels to meet service and financial goals - Establish and uphold performance standards for kitchen staff - Gather feedback on food and service quality, handle customer concerns - Communicate effectively with managers and front of house staff

Qualifications and Requirements

- Minimum 3 years of relevant professional kitchen experience - Knowledge of safety and sanitation procedures - Experience with food costing, inventory management, and purchasing - Ability to manage expenses within budget - Strong time management and ability to meet deadlines - Flexible availability for shifts, weekends, and holidays - Ability to work under pressure and as part of a team - Skilled in supervising and training junior staff - Strong interpersonal and communication skills - Good organizational skills and attention to detail