Full-time (40h a week) - Mon-Fri (various shifts)
Reports To: Head Chef
The Sous Chef is responsible for overseeing and managing kitchen operations in collaboration with the Head Chef. The Sous Chef leads and supervises the team of Cooks, Assistant Cooks, and cleaning staff, ensuring the preparation of high quality meals that meet the company’s and clients’ standards. This role involves supporting the Head Chef in daily kitchen operations, ensuring smooth service, and maintaining food safety, hygiene, and efficiency. The Sous Chef works closely with the Site Manager to meet client needs and ensure a consistent culinary experience across both the on-site kitchen and the production lab.
Essential Functions
* Leadership and Supervision: Supervise and manage the team of Cooks, Assistant Cooks, and cleaning personnel, ensuring proper procedures, food preparation standards, and a clean work environment.
* Support to Head Chef on Kitchen Operations: Assist the Head Chef in daily kitchen operations, including food preparation, menu execution, and ensuring all culinary processes are adhered to. Collaborate on menu plans and seasonal offerings.
* Quality Control and Consistency: Ensure all food prepared meets the highest standards in taste, presentation, and quality. Perform regular checks throughout cooking processes.
* Hygiene and Food Safety Compliance: Maintain a high standard of hygiene, proper storage, handling of food items, and adherence to all food safety regulations. Ensure team members are trained and follow safety procedures.
* Inventory Management: Monitor and manage food inventory levels, ensuring necessary ingredients are stocked and stock rotation prevents wastage.
* Cleaning and Kitchen Maintenance: Ensure utensils, tools, and appliances are properly cleaned and maintained. Oversee cleaning staff schedules and report equipment faults for repair.
* Collaboration with Team Members: Work closely with other kitchen staff, such as assistants and kitchen managers, to ensure smooth food preparation and timely service.
* Event Support: Prepare food for special events, internal catering, or client specific requests, ensuring all food meets client specifications and is delivered on time.
* Mutual Respect and Communication: Foster a culture of respectful and effective communication within the team and with clients.
* Adherence to Company Processes: Follow all established culinary processes and procedures, including food handling, portion control, and safety guidelines.
Requirements
* Strong organizational and punctuality skills.
* Proficiency in cooking techniques, food preparation, and presentation, with ability to lead and mentor kitchen staff.
* Strong communication skills to work with Head Chef, Site Manager, and kitchen staff.
* In depth understanding of food safety regulations and hygiene standards, and ability to enforce compliance.
* Excellent adaptability and ability to resolve issues quickly in a fast paced kitchen.
* Excellent attention to detail, ensuring high quality food and attractive presentation.
* Ability to communicate effectively in English, both written and spoken.
* Follow and apply the company’s existing procedures and standards to ensure consistency.
* Adhere to the schedule provided by the supervisor and use the company’s timekeeping system.
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