Sous Chef and Lead Cooks

About the role

The role of Sous Chef and Lead Cook involves overseeing kitchen operations, training new staff, and ensuring high-quality food preparation.

Responsibilities

• Oversee kitchen operations and ensure adherence to food safety standards.
• Train and mentor new staff members in culinary techniques and kitchen procedures.
• Develop and implement meal plans that meet nutritional guidelines and customer preferences.
• Collaborate with the executive chef to plan and execute special events and menu items.
• Manage inventory and maintain cost controls within budgetary constraints.

Requirements

• Bachelor’s degree in Culinary Arts or related field.
• Minimum of 5 years of professional cooking experience, preferably in a leadership role.
• Experience with food safety regulations and certifications preferred.
• Strong organizational and time management skills.
• Excellent interpersonal and communication skills.

Qualifications

• Proficiency in multiple cuisines and ability to adapt recipes to dietary restrictions.
• Knowledge of kitchen equipment and its proper use.
• Ability to work flexible hours including weekends and evenings.

Skills

• Leadership and mentoring skills.
• Attention to detail and quality control.
• Problem-solving abilities.
• Team player with strong work ethic.

Benefits

• Comprehensive health insurance coverage.
• Flexible scheduling options.
• Professional development opportunities.
• Employee discounts on restaurant services.

Pay

$X per hour, depending on experience and qualifications.

Schedule

Variable schedule to accommodate restaurant operations.

Contact Information

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