SUMMARY:

The Senior Sous Chef is responsible for the overseeing and supervision of kitchen staff. As well as assisting with menu planning, inventory, and management of supplies. Ensure that food is top quality and that the kitchen is in good condition. Keeps stations clean and comply with food safety standards. Casa Gianna operates a three-meal restaurant (breakfast, lunch, and dinner), specializing in Italian cuisine, banquets, and catering services.

QUALIFICATIONS:

• Minimum of two years’ experience in the role of Senior Sous Chef or similar.
• Willing to work night shifts, weekends, and holidays.
• Exceptional cooking skills.
• Ability to effectively manage the kitchen staff, motivate them, and assign duties fairly.
• Familiarity with the best practices in the hotel and catering services industry.
• Knowledge of health and safety standards.
• Proficient in Microsoft Office, Point of Sale, and restaurant management software.
• Ability to multitask and work quickly under pressure.
• Advanced verbal and written communication skills.
• Attention to detail and organizational skills.
• Customer Service oriented.
• Flexible schedule with full availability to work AM, PM, and night shifts as needed.

REQUIREMENTS:

• Experience in Ordering/Purchasing, and Scheduling.
• Proficient in Microsoft Office, Point of Sale, and restaurant management software. (Sling, ADP, Toast, Craftable)

EDUCATION:

• Culinary Degree required.

LANGUAGE SKILLS:

• Excellent verbal communication skills in English and Spanish (preferred).

RESPONSIBILITIES:

• Responsible for planning and directing food preparation in kitchens.
• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.
• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machine”.
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste.
• Create tasting menus for clients interested in contracting food for different events (weddings, banquets, corporate dinners, birthday parties, etc.) from their kitchen.
• Responsible for training auxiliary staff to provide the best results in an efficient manner while using resources to their full potential.
• Properly measuring kitchen ingredients and food portions.
• Ensuring kitchen staff adhere to set standards, procedures, department rules, years, and sanitation requirements.
• Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation.
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
• Ensuring proper food temperatures when cooking and proper storage afterward.
• Keep the workstation and kitchen equipment clean, organized, and sanitized.
• Take charge of kitchen opening, closing and other duties as directed by the Executive Chef.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Ability to be mobile for a minimum of 6 hours.
• Use their hands, fingers, arms, stand, walk, and be on their feet for periods