JOB SUMMARY

We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in fine dining and catering environments. As a Sous Chef, you will assist in overseeing kitchen operations, ensuring the highest standards of food quality and safety while leading a team of culinary professionals.

EXPERIENCE

• Proven experience in a sous chef or similar role within the food industry.
• Strong background in fine dining, banquet service, or restaurant management preferred.
• Demonstrated ability in team management and leadership within a culinary environment.
• Experience with menu planning, inventory management, and food service management.
• Knowledge of food safety standards and best practices in food handling.
• Culinary degree or equivalent experience is highly desirable.
• Familiarity with bartending is a plus but not required. Join our dynamic team where your culinary skills will shine, and your leadership will inspire others. We are committed to delivering exceptional dining experiences while fostering a collaborative work environment.
  Job Types: Full-time, Part-time
  Pay: $42,429.45 - $63,140.84 per year
  Expected hours: 40 per week

Benefits:

• Flexible schedule
• Food provided
• Paid time off
• Retirement plan

Work Location: In perso

• Assist the Head Chef in managing kitchen operations, including food preparation and cooking.
• Supervise kitchen staff, providing guidance and training to ensure efficient workflow.
• Plan and develop menus that reflect seasonal ingredients and customer preferences.
• Maintain inventory control by managing stock levels, ordering supplies, and minimizing waste.
• Ensure compliance with food safety regulations and proper food handling procedures.
• Collaborate with the culinary team to create innovative dishes that enhance the dining experience.
• Monitor food production processes to maintain quality standards and presentation.
• Manage shift schedules to ensure adequate staffing during peak service times.
• Participate in catering events, ensuring timely delivery and presentation of meals.