JOB SUMMARY

We are seeking a talented and experienced Sous Chef to join our culinary team. The ideal candidate will have a passion for food and a strong background in kitchen management, food preparation, and team leadership. As a Sous Chef, you will assist the Executive Chef in overseeing kitchen operations, ensuring the highest quality of food production, and maintaining a safe and efficient work environment. This role is perfect for someone with fine dining experience who thrives in a fast-paced environment and is eager to contribute to menu planning and execution.

REQUIREMENTS

• Proven experience as a Sous Chef or in a similar culinary role within the food industry
• Experience in banquet services, catering, or large-scale food production is highly desirable.
• Demonstrated leadership abilities with experience in team management and training.
• Knowledge of inventory management practices and menu planning techniques.
• Proficient in cooking methods, food preparation techniques, and kitchen equipment operation.
• Familiarity with food safety standards and regulations is essential.
• Excellent communication skills with the ability to work collaboratively in a team-oriented environment.
• Culinary degree or relevant certifications are a plus but not mandatory.
• Passion for hospitality with a commitment to delivering creative ideas for cuisine for our take out location . Join our dynamic team where your culinary skills will shine, and your contributions will be valued!
  Job Type: Part-time
  Pay: $19.00 - $22.00 per hour
  Expected hours: 30 – 40 per week

Benefits:

• Flexible schedule
• Paid time off

Work Location: In perso

• Assist the Executive Chef in daily kitchen operations and staff management.
• Supervise kitchen staff, providing guidance and training to ensure high standards of food preparation and presentation.
• Manage inventory control, including ordering supplies and maintaining stock levels.
• Ensure compliance with food safety regulations and proper food handling practices.
• Participate in menu planning, offering creative input for seasonal dishes and specials.
• Oversee food production for banquets, catering events, and regular service.
• Maintain cleanliness and organization of the kitchen area.
• Collaborate with front-of-house staff to ensure seamless service delivery.
• Monitor food quality during preparation and service to uphold restaurant standards.
• Handle shift management responsibilities, ensuring adequate staffing levels during peak times.