Sous Chef.

A Sous Chef is a crucial member of our kitchen, responsible for assisting the Executive Chef in the day-to-day operations of a restaurant or culinary establishment. The Sous Chef plays a pivotal role in food preparation, kitchen management, and maintaining high standards of culinary excellence.

Responsibilities Include:
- Prepare and cook a variety of dishes while ensuring high-quality standards are met.
-Collaborate with the Executive Chef to develop and update the menu, including creating new dishes, cooking techniques and adjusting recipes.
- Oversee kitchen staff, including training, scheduling, and ensuring efficient teamwork.
- Ensure consistency and presentation of all dishes, and maintain food safety and hygiene standards.
- Monitor and manage food and kitchen supplies, minimizing wastage and controlling costs.
- Place orders for ingredients, equipment, and kitchen supplies.
- Ensure that all recipes are followed accurately and consistently
- Contribute to the development of new dishes and techniques.
- Oversee cleanliness and organization within the kitchen.
- Ensure compliance with health and safety regulations and food service standards.
- Address and resolve kitchen-related issues or conflicts.
- Monitor and control food and labor costs to meet budgetary goals.
-Perform other related duties as directed by Executive Chef from time to time.

QUALIFICATIONS:
•Minimum 5-6 years of experience working as a Sous Chef or Kitchen Manager in a luxury hospitality setting.
•Proven high-volume à la carte experience in a fast-paced, multi-outlet environment.
•Strong organizational and time management skills, with ability to prioritize during peak service.
•Solid knowledge of cooking methods, flavor profiles, and international cuisines,
•Proficiency in safely operating kitchen equipment and appliances (e.g., grills, ovens, fryers, slicers).
•Physically capable of performing all essential duties of the role, including prolonged periods of standing, sitting, walking, bending, and reaching, as well as safely pushing, pulling, and lifting items weighing up to 50 lbs.
•Must be able to work a flexible schedule, including working outside of normal business hours (i.e. evenings, weekends and public holidays, as needed))