What are the responsibilities and job description for the Sous Chef position at The Falcon?
Overview
We are seeking a dynamic and experienced Sous Chef to join our vibrant culinary team. This pivotal role offers an exciting opportunity to lead kitchen operations, oversee food production, and ensure exceptional dining experiences in a fast-paced, fine dining environment. As a Sous Chef, you will support the Head Chef in managing daily kitchen activities, supervising staff, and maintaining the highest standards of food safety and quality. Your leadership will inspire culinary excellence and foster a collaborative team atmosphere that delights our guests and elevates our brand.
Duties
- Assist the Head Chef in overseeing all kitchen operations, including food preparation, cooking, and presentation to ensure consistency and excellence.
- Supervise and manage kitchen staff, including training, scheduling, and performance evaluations to promote a motivated and efficient team.
- Coordinate food production for various service outlets, including restaurants, catering events, banquets, and special functions.
- Ensure strict adherence to food safety sanitizing procedures, hygiene standards, and proper food handling practices across all kitchen areas.
- Manage inventory control and food management processes to minimize waste, optimize stock levels, and control costs effectively.
- Oversee menu planning in collaboration with culinary leadership, incorporating dietary requirements and seasonal ingredients to create innovative offerings.
- Maintain a clean, organized kitchen environment by enforcing sanitation standards and safety protocols at all times.
- Support shift management by overseeing daily operations, resolving issues promptly, and ensuring seamless service delivery.
Experience
- Proven experience in food production within a high-volume restaurant or catering environment with a focus on fine dining.
- Demonstrated supervisory experience managing culinary teams in fast-paced settings.
- Extensive banquet experience with knowledge of large-scale event catering logistics.
- Strong background in food safety sanitizing procedures, inventory management, and cost control measures.
- Familiarity with dietary department protocols and accommodating special dietary needs.
- Prior restaurant management or food service management experience is highly desirable.
- Hands-on culinary experience with menu planning, food preparation, cooking techniques, and serving standards.
- Leadership skills with the ability to motivate teams while maintaining high standards of hospitality and professionalism.
Join us as a Sous Chef where your culinary expertise will shine! Be part of an energetic environment that values innovation, teamwork, and excellence—making every dining experience memorable for our guests while advancing your career in the vibrant world of hospitality!
Pay: $20.00 - $25.00 per hour
Expected hours: 30.0 – 40.0 per week
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
Salary : $20 - $25