COMPANY BACKGROUND

Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and nightlife destinations. With 20 years of combined experience in the food and beverage industry, Mr. Hospitality has brought dining, art, fashion and entertainment to a new level of sophistication by fully understanding the U.S market.

JOB SUMMARY

The Sous Chef supports the Chef de Cuisine and Executive Chef in leading the kitchen team to consistently deliver high quality dishes according to established recipes and preparation standards.
This role supervises line cooks, enforces proper culinary techniques, and ensures efficient and accurate food preparation. The Sous Chef assists with menu planning, inventory management, and supply ordering, guaranteeing the use of top-quality ingredients.
Additionally, this position oversees staff scheduling and discipline when necessary or in the absence of senior chefs. The Sous Chef must maintain composure and uphold restaurant standards during busy periods, demonstrating adaptability and strong decision-making skills under pressure.

EDUCATION & TRAINING

· Required, a degree, diploma, or certificate in culinary arts from an accredited institution.
· Relevant other culinary certifications are advantageous, as are food safety and sanitation certifications
· Ongoing professional development and continuing education in culinary techniques, management, and food safety are beneficia

EXPERIENCE

· Minimum of 5 years of experience in a professional kitchen, with demonstrated progression through various kitchen roles
· At least 3 years of experience supervising a kitchen shift or team, including training, scheduling, and performance management
· Proven experience in menu planning, food cost control, inventory management, and minimizing waste.

SKILLS & COMPETENCIES

· Mastery of a wide range of cooking techniques, flavor profiles, and recipe execution with European style
· Strong leadership skills to supervise, motivate, and develop kitchen staff; ability to delegate tasks and manage a team under pressure
· Excellent verbal and written communication skills for effective interaction with staff, management, and guests
· Ability to prioritize tasks, manage multiple demands, and ensure efficient kitchen operations during busy periods
· Innovative approach to menu development and problem-solving
· Commitment to maintaining high standards of food quality, presentation, and safety.
· Understanding of budgeting, cost control, and financial reporting relevant to kitchen operations
·Proficiency with kitchen equipment and familiarity with restaurant management software or POS systems
· Fluency in English, French, and Spanish is required to effectively communicate with a diverse team and serve an international clientele

OTHER REQUIREMENTS

· 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 the essential functions.
· Comply with all relevant health and safety regulations
· Willingness to work evenings, weekends, and holidays as required by business needs