Sous Chef

Job Summary

You will oversee kitchen operations to deliver high-quality food and innovative dishes, lead and develop kitchen staff, manage inventory and compliance, and collaborate across departments to ensure seamless restaurant service.

Responsibilities

• Oversee kitchen operations to prepare high-quality food that meets restaurant standards and guest expectations
• Lead, mentor, and train kitchen staff to foster efficient teamwork and maintain a positive work environment
• Collaborate with the Executive Chef to develop new menu items and innovate existing dishes for continuous culinary improvement
• Ensure consistent, beautiful presentation of dishes to uphold quality and taste standards
• Manage kitchen inventory by ordering supplies and ingredients timely while controlling costs
• Enforce compliance with health and safety regulations and company policies on food preparation and kitchen cleanliness
• Monitor food quality during service to ensure consistency and timely delivery to guests
• Organize and prepare all kitchen stations in a clean and orderly manner before service begins
• Address special dietary requirements and guest feedback professionally to enhance customer satisfaction
• Assist in recruiting and training new kitchen staff to build a skilled culinary team
• Collaborate with other restaurant departments to ensure smooth and coordinated operations