We are searching for a senior, specialized station chef responsible for running a specific section of a kitchen
Positioned between a Commis Chef and Sous Chef, they manage daily operations, ensure food quality, and supervise junior chefs.
- Station Management: Oversees a designated station (e.g., larder, saucier) to maintain high standards of food.
- Preparation & Cooking: Prepares, cooks, and plates dishes while managing stocks and supplies for their section.
- Supervision: Mentors, trains, and delegates tasks to commis chefs and apprentices.
- Coordination: Works closely with the Sous Chef/Head Chef to ensure smooth service, often adapting to seasonal menus.
- Requirements: Requires strong culinary skills, usually with 7+ years of experience, and the ability to work under pressure in a fast-paced environment.
