Sous Chef / Kitchen Manager

Key Responsibilities

• Culinary leadership: Collaborate with the Head Chef in menu planning, recipe development, and overall culinary strategy. Lead the kitchen team by example, demonstrating culinary skills, professionalism, and a commitment to excellence.
• Kitchen operations: Oversee day-to-day kitchen operations, ensuring a smooth and efficient workflow. Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency.
• Menu development: Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection. Adapt menus to accommodate seasonal ingredients and guest preferences in accordance with Exec Chef
• Staff supervision and training: Train and mentor kitchen staff, fostering a positive and collaborative work environment. Conduct regular training sessions on culinary techniques, safety procedures, and hygiene standards.
• Quality control: Maintain rigorous quality control measures to ensure that every dish meets the established standards. Conduct regular tastings and inspections to uphold the culinary excellence of the establishment.
• Inventory management: Manage kitchen inventory, including ordering, receiving, and storage of ingredients. Implement cost control measures to optimize kitchen expenses while maintaining quality as directed by Exec Chef
• Adherence to health and safety standards: Ensure compliance with health and safety regulations, implementing best practices to maintain a safe and hygienic kitchen environment. Conduct regular inspections to identify and rectify potential hazards.
• Collaboration with culinary team: Work closely with other members of the culinary team, including pastry chefs, line cooks, and kitchen assistants, to ensure seamless coordination. Collaborate with the front-of-house staff to meet guest expectations and address special requests.
• Scheduling and shift planning: Assist in creating staff schedules as directed, taking into account business demands and individual team members’ availability. Manage shift rotations and breaks to maintain an efficient and motivated kitchen team.
• Event catering (Future): Oversee catering operations for special events, ensuring a high standard of culinary execution. Collaborate with event planners to customize menus for private functions and banquets.
• Continuous learning and development: Stay abreast of culinary trends, techniques, and innovations, integrating new concepts into the menu. Attend workshops, culinary events, and training sessions to enhance personal and team skills when applicable.
• Guest interaction: Interact with guests when necessary, addressing feedback, accommodating special requests, and ensuring a positive dining experience.
• Cost management: Collaborate with the Head Chef on budgeting and financial planning for the kitchen department. Implement strategies to minimize food wastage and control operational costs.

Qualifications

• Culinary degree or equivalent professional training preferred.
• Proven experience as a Sous Chef, Kitchen Manager or Senior Station Chef in a high-volume, fast-paced restaurant environment.