Rita's Hospitality Group is looking to hire a Sous Chef to help manage and oversee quality control. Quality and presentation are the most important aspects of our kitchen as we pride ourselves on scratch made items. This chef must be well versed in all types of cuisine.

As a Sous Chef, you will play a crucial role in assisting the Executive Chef in managing all aspects of the kitchen operation. You will oversee the day-to-day culinary operations, including food preparation, menu planning, inventory management, and staff supervision. With your leadership and culinary expertise, you will help maintain high standards of quality, consistency, and efficiency in a dynamic environment.

Responsibilities:

Culinary Leadership:

• Collaborate with the Executive Chef to develop and execute creative and seasonal menus that reflect culinary trends, customer preferences, and restaurant concepts.
• Supervise and participate in food preparation, ensuring that all dishes are prepared to the highest standards of taste, presentation, and quality.
• Provide guidance and mentorship to kitchen staff, including Line Cooks, Prep Cooks, and Dishwashers, fostering a positive and productive work environment.

Kitchen Operations Management:

• Assist in managing kitchen operations, including scheduling, inventory control, ordering supplies, and maintaining equipment.
• Monitor food costs and portion control to optimize profitability without compromising quality or guest satisfaction.
• Ensure compliance with food safety regulations and sanitation standards, conducting regular inspections and training sessions to promote a clean and safe work environment.

Menu Development and Innovation:

• Collaborate with the Executive Chef to create innovative and seasonal menus that showcase fresh, locally sourced ingredients and culinary creativity.
• Contribute ideas for menu specials, promotions, and themed events to enhance the dining experience and drive guest satisfaction.
• Stay informed about industry trends, new ingredients, and culinary techniques to inspire menu innovation and keep it competitive.

Staff Training and Development:

• Train and coach kitchen staff on proper cooking techniques, recipe execution, and food safety protocols to ensure consistency and excellence in food preparation.
• Foster a culture of continuous learning and improvement, providing constructive feedback and opportunities for professional growth.
• Lead by example, demonstrating professionalism, teamwork, and a strong work ethic in all aspects of kitchen operations.

Communication and Service:

• Collaborate with all team members to ensure seamless coordination, facilitating efficient and attentive service.
• Respond promptly to feedback and concerns, addressing any issues with professionalism and a commitment to exceeding guest expectations.
• Maintain open communication channels with all team members to coordinate special requests, dietary restrictions, and menu modifications.

Administrative Duties:

• Assist in administrative tasks such as inventory management, menu costing, and recipe documentation.
• Generate reports on kitchen performance, including food costs, labor costs, and inventory levels, to support decision-making and budgeting processes.
• Adhere to company policies and procedures, including those related to safety, sanitation, and employee conduct.

Qualifications:

• Proven experience as a Sous Chef or senior kitchen position in a high-volume restaurant or hospitality setting.
• Culinary degree or equivalent certification from a recognized culinary institute preferred.
• Strong leadership and management skills, with the ability to motivate and inspire a team.
• Extensive knowledge of culinary techniques, ingredients, and flavor profiles.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues and interact professionally with guests.
• Ability to thrive in a fast-paced environment and maintain composure under pressure.
• Flexibility to work evenings, weekends, and holidays as required by the demands of the restaurant industry.