Sous Chef

The Sous Chef will lead our back-of-house kitchen team, serving as a key leader in our culinary operations. This role is responsible for maintaining the highest standards of food quality and kitchen efficiency.

Responsibilities

• Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.
• Assist to lead, train, and mentor kitchen staff, fostering accountability, skill development, and a growth mindset culture.
• Uphold the highest standards of food quality, presentation, and consistency for all dishes.
• Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.
• Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.
• Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.
• Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.
• Work closely with the Operations and other departments to ensure seamless operations and a cohesive team environment.

Job Requirements

Requirements

• Minimum 5 years of proven experience as a Sous Chef or in a similar senior kitchen role.
• Culinary diploma or equivalent qualification.
• Experience in menu development, cost control, and inventory management.
• Excellent leadership, communication, and interpersonal skills.
• Familiarity with food manufacturing processes is a plus.