The Sous Chef will assist the Chef de Cuisine with the running and management of the kitchen. This candidate will be able to work well under pressure, execute a range of daily tasks; ensure the kitchen produces exemplary food while simultaneously fostering a healthy, happy work environment.  This candidate will have the ability to lead and manage every aspect of the kitchen as it is imperative for this role.

Responsibilities

The primary responsibilities include:

 Personnel Management

• You will be able to to step into a leadership role in the absence of the Chef de Cuisine
• Can oversee kitchen operations in accordance with company standards
• Constantly be a mentor for all kitchen employees, assisting in their training
• Assist the Chef de Cuisine in managing the line and all kitchen employees
• Assist the Chef de Cuisine with scheduling and labor controls
• Assists the Chef de Cuisine with staff communication, eg meetings, feedback, scheduling
• Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes
• Assist the Chef de Cuisine with labor controls and scheduling
• Support the team through the many changes because of the COVID-19 pandemic
• Works in liaison with the front-of-house management team to ensure efficient restaurant operations

 Culinary Oversight

• Assist the Chef de Cuisine in the creation, costing, and implementation of menus
• Execute menu items from start to finish, ensuring quality is always maintained
• Assist the Chef de Cuisine with costing and inventory, in order to ensure budgets are met while waste is avoided
• Uphold the highest standards of food safety, food handling, and sanitation requirements in order to ensure the health and safety of staff and guests
• Understand and uphold sanitary standards and employee health checks in relation to COVID-19 requirements
• Ensure all staff members adhere to culinary standards and regulations

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.

• You understand that we require a positive and respectful attitude in theworkplace. You will attempt to understand and strive to behave in a way that is in line with the company’s values of Service, Excellence, Respect, Resilience, and Teamwork.  The full definition of these values is in our company handbook. 

• Minimum of 2 years experience at Sous Chef level in a fine dining, full service restaurant. 
• Experience managing kitchen operations for food and beverage for multiple outlets within a hotel