We are looking for a dynamic Sous Chef to join our Team!
A Sous Chef is the second in command in the kitchen. This role assists the head chef with daily operations, menu planning, staff management and ensuring food quality and safety.

Responsibilities:

• Oversee daily kitchen operations
• Supervise and train kitchen staff including line cooks and other kitchen personnel
• Delegate tasks and ensure all stations are covered and running smoothly
• Maintain a clean and organized kitchen environment, adhering to health and safety regulations
• Ensure proper food handling and storage practices
• Prepare and cook dishes according to recipes and standards
• Maintain high standards of food quality, taste and presentation.
• Assist in menu planning and recipe development
• Manage and monitor inventory, ensuring sufficient quantities of ingredients are available
• Train and mentor kitchen staff, fostering a positive and collaborative work environment
• Schedule staff shifts, manage payroll and overtime
• Address and issues or conflicts within the kitchen staff.

Requirements:

• 4+years experience
• Ability to work efficiently in a fast-paced environment
• Strong organizational skills and attention to detail
• Knowledge and understanding of restaurant software and POS systems
• Culinary Degree a plus
• Food Safety Certification
• Extensive kitchen experience

• Oversee daily kitchen operations
• Supervise and train kitchen staff including line cooks and other kitchen personnel
• Delegate tasks and ensure all stations are covered and running smoothly
• Maintain a clean and organized kitchen environment, adhering to health and safety regulations
• Ensure proper food handling and storage practices
• Prepare and cook dishes according to recipes and standards
• Maintain high standards of food quality, taste and presentation.
• Assist in menu planning and recipe development
• Manage and monitor inventory, ensuring sufficient quantities of ingredients are available
• Train and mentor kitchen staff, fostering a positive and collaborative work environment
• Schedule staff shifts, manage payroll and overtime
• Address and issues or conflicts within the kitchen staff