Job Title: Sous Chef
Job Overview:
As a Sous Chef, you will play a crucial role in supporting the head chef in the day-to-day operations of the kitchen. Will be responsible for the preparation of high-quality meals in accordance with company standards. The sous chef will encompass overseeing kitchen staff, managing food preparation, ensuring quality and consistency, and contributing to the creation of innovative and appealing menus. Maintains cleanliness in the kitchen work are, dining room area, food preparation are, refrigerator, walk-in, freezer, and pantry. Also managing stock or prepped food and performs other related duties as assigned or requested.
Responsibilities:
Kitchen Management:
- Collaborate with the head chef in planning and organizing kitchen operations.
- Supervise kitchen staff, providing guidance, training, and fostering a positive and productive work environment.
- Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
- Create Daily schedule to ensure proper staffing requirements are met withing weekly budgets.
Budget Planning:
- Assist in developing and managing the kitchen budget, including food and labor costs.
- Identify areas for cost savings without compromising on quality.
- Weekly / Monthly reporting
Food Preparation:
- Supervise and participate in the preparation and cooking of various dishes.
- Ensure that all food items are prepared according to standardized recipes and quality standards.
- Review weekly catering and BEO’s and assist when needed.
Menu Costing and Pricing:
- Work closely with the Head Chef and management to cost and price menu items to achieve profitability targets.
- Regularly review food costs and adjust pricing as needed to meet financial objectives.
Menu Development:
- Contribute to menu planning and development, providing creative input and suggesting new dishes.
- Assist in creating seasonal menus and daily specials.
Quality Control:
- Ensure that all dishes leaving the kitchen meet quality standards and adhere to recipe specifications.
- Implement and monitor quality control measures to minimize food waste.
- Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
- Maintains and monitors quality, conducts quality control checks according to HACCP regulations.
- Conducts quality checks of goods received.
Vendor Relations:
- Establish and maintain relationships with vendors and suppliers.
- Negotiate favorable terms, prices, and delivery schedules to optimize cost-effectiveness.
Staff Supervision:
- Train, mentor, and supervise kitchen staff, providing guidance on culinary techniques and best practices.
- Ensure the proper execution of recipes and adherence to food safety and sanitation standards.
- Promote a culture of cost awareness and responsible resource utilization.
Inventory Management:
- Assist in managing kitchen inventory, including ordering and monitoring stock levels.
- Implement and execute effective control measures to minimize waste and maximize efficiency.
Collaboration with Other Departments:
- Collaborate with front-of-house staff and tasting room to ensure smooth communication and coordination between the kitchen and the dining area.
- Work closely with suppliers and vendors to source quality ingredients.
Health and Safety Compliance:
- Enforce health and safety regulations in the kitchen, including proper food handling and storage procedures.
- Conduct regular safety training for kitchen staff.
Problem Resolution:
- Address any issues that may arise in the kitchen promptly and professionally.
- Provide solutions to challenges related to food preparation and kitchen operations.
Qualifications:
- Proven experience as a Sous Chef or in a similar role within a high-volume kitchen.
- Culinary degree or equivalent certification is preferred.
- In-depth knowledge of culinary techniques, flavor profiles, and international cuisines.
- Strong leadership and communication skills.
- Ability to multitask and work efficiently in a fast-paced environment.
Physical Requirements:
- Ability to stand for extended periods and lift heavy kitchen equipment.
- Flexibility to work evenings, weekends, and holidays.
Job Type: Full-time
Pay: $50,000.00 - $58,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In perso

Please refer the Job description for details