Sous Chef

Position Summary:

The Sous Chef will be responsible for overseeing kitchen operations, ensuring high-efficiency production, safety and maintaining the highest standards of food quality. The role is a key leadership role in assuring successful service in the restaurant. The ideal candidate is passionate about culinary excellence and brings a strong background in large-scale production for catering, fine dining restaurants, or luxury hotel kitchens. We’re looking for someone with outstanding culinary skills, efficiency and organization, proactive forecasting, and the ability to lead, inspire, and manage a team. Culinary team members:

• Are passionate about hospitality, guest experience, and great food
• Have a desire to help where needed and work as part of a team
• Prepare all menu items with freshness, quality, and food safety
• Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings

Key Responsibilities

• Responsible for managing the preparation and organization of a culinary staff producing food for multiple outlets with quality and consistency.
• Expedite Restaurant Kitchen to oversee that all dishes are prepared and presented correctly, and make sure service is timely
• Overseeing kitchen operations that ensure efficiency and quality are of the highest standards. Manage and mentor kitchen staff, providing guidance, training, and support to maintain a cohesive and skilled team that can grow.
• Maintaining strict adherence to food safety and sanitization standards, ensuring compliance with all relevant regulations.
• Monitor inventory levels, control costs, and minimize waste while upholding the highest standards of ingredient management.
• Maintains a level demeanor while leading and mentoring cooks while providing both positive and constructive feedback regularly.
• Assists in scheduling staff with regards to business levels with cost, consistency and productivity in mind.
• Lead and work to create a positive, productive, and welcoming work place environment founded in hospitality
• Utilize Toast Point of Sale to review sales, product mix, and menu planning
• Other duties as assigned

Qualifications:

• Previous experience 3–5 years of F&B or hospitality management as a sous chef or executive sous chef in a high-volume, high-end catering, restaurant, or hotel environment overseeing 10 cooks.
• Strong culinary skills based on the principles and processes of cooking that also demonstrate creativity, attention to detail and the ability to learn and adjust. As well as an array of culinary knowledge spanning multiple genres and ethnicities.
• Strong communication skills with a focus on clear communication and responsiveness.
• Outstanding leadership skills, with the ability to forecast needs and schedules with varying degrees of business levels
• Possesses extensive knowledge of major allergens and can identify these on menus, and translate allergen info to culinary team
• Ability to stand for extended periods
• Ability to lift to 50 lbs as needed
• Availability to work mornings, weekends, and some holidays
• Serve Safe certification required (or willing to obtain)
• Allergen Awareness certification required (or willing to obtain)