Sr. Sous Chef - Members Gril

Description

Primary Responsibilities and Essential Functions:

• Assist the Executive Chef in managing daily kitchen operations, ensuring smooth and efficient workflow.
• Supervise, train, and mentor line cooks, junior sous chefs, and other culinary staff to maintain high standards of performance.
• Ensure all dishes are prepared and presented according to the restaurant’s quality and presentation standards.
• Oversee food preparation, cooking, and portioning to guarantee consistency and excellence.
• Monitor inventory levels, assist with ordering, and help manage food cost control and waste reduction.
• Contribute to menu planning, recipe development, and seasonal menu updates, including overseeing recent menu changes.
• Maintain compliance with all food safety, sanitation, and occupational health regulations.
• Coordinate with front-of-house teams to ensure seamless service and positive guest experiences.
• Lead by example, fostering a culture of teamwork, respect, and professionalism within the kitchen.
• Serve as a visible presence on the floor, interacting with Members to support positive Member relations and engagement.
• Step into the Executive Chef’s role during their absence, ensuring continuity in leadership and operations.

Qualifications

Qualifications:

• Extensive culinary experience in high-volume, upscale dining environments.
• Strong leadership and team management skills.
• Knowledge of food safety regulations, cost control, and inventory management.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Salary : $75,000 - $80,000