The Job:
As a Sous Chef, you will be responsible, along with the Head Chef, for your own kitchen operations. You will report directly to the Head Chef, who has support from a Group Executive Chef and an assistant, ensuring you and your team have the best ingredients, tools, and equipment. You will oversee the kitchen operations in this Gastropub eatery, providing a first-class dining experience. Your responsibilities include training, developing, and motivating junior staff, maintaining high standards to meet and exceed customer expectations. You will work closely with the Head Chef, Group Executive Chef, and GM to develop the menu and uphold high standards.
The Person:
The role is suitable for an experienced Sous Chef or an experienced CDP seeking their first Sous Chef position, particularly if you have gastropub experience and leadership skills in kitchen management. You should have a good understanding of food costs, controls, and team management. Skills in staffing levels and team development are essential. Excellent presentation and front-of-house liaison skills are required to ensure quality and customer satisfaction.
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