Sous Chef

About the role

The role of Sous Chef at Specialty Restaurants involves overseeing daily kitchen operations, ensuring food quality and safety, and collaborating with the Executive Chef to develop new menu items.

Responsibilities

• Oversee kitchen staff and ensure adherence to food safety standards.
• Develop and implement new recipes and menu items in consultation with the Executive Chef.
• Manage inventory levels and maintain cost control within budgetary guidelines.
• Collaborate with other departments to ensure seamless restaurant operations.
• Train and mentor kitchen staff to improve operational efficiency and skill sets.

Requirements

• Bachelor’s degree in Culinary Arts or related field.
• Minimum 5 years of experience as a Sous Chef or equivalent.
• Proven ability to manage kitchen staff and maintain high standards of food quality.
• Strong leadership skills and the ability to work effectively under pressure.
• Experience with menu development and cost management.

Qualifications

• Valid Food Handlers’ Permit.
• Knowledge of food service operations and industry trends.
• Excellent communication and interpersonal skills.

Skills

• Strong organizational and time management skills.
• Ability to work well in a fast-paced environment.
• Proficiency in Microsoft Office Suite.

Benefits

• Comprehensive health insurance coverage.
• Flexible work schedule with opportunities for remote work.
• Professional development opportunities and training programs.
• Annual bonuses based on performance.

Pay

$X per hour, depending on experience.

Schedule

Monday through Friday, 8:00 AM - 4:00 PM.

Note: Specific details may vary based on location and company policy.

For more information, please refer to the job description or contact the Human Resources department.

To apply, please complete the application form below:

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