Kitchen Sous Chef

• Ensure Quality: Oversee the preparation and presentation of all dishes to guarantee they meet the restaurant’s high standards for taste, quality, and presentation.
• Supervise Kitchen Staff: Manage and mentor kitchen staff, providing guidance, training, and support to ensure a cohesive and efficient team.
• Maintain Standards: Uphold food safety and sanitation regulations, ensuring the kitchen operates in a clean and organized manner.
• Develop Recipes: Contribute to the creation and refinement of recipes and menus, bringing creativity and innovation to the culinary offerings.
• Manage Inventory: Oversee inventory control, including ordering supplies, managing stock levels, and minimizing waste.
• Handle Administrative Tasks: Assist with kitchen-related administrative tasks, such as scheduling, cost management, and maintaining accurate records.
• Resolve Issues: Address and resolve any issues related to food quality, staff performance, or operational challenges promptly and professionally.
• Experience: Proven experience as a Sous Chef or in a similar role within a high-end restaurant or luxury dining environment.
• Culinary Skills: Strong culinary skills with extensive knowledge of various cooking techniques and cuisines.
• Leadership: Excellent leadership and team management abilities, with a track record of successfully training and motivating kitchen staff.
• Organization: Exceptional organizational and multitasking skills, with the ability to thrive in a fast-paced and high-pressure environment.
• Food Safety: Thorough understanding of food safety and sanitation practices.
• Education: Relevant culinary qualifications or certifications are preferred.

Job Type: Full-time

Work Location: In person