Sous Chef

Job Description Key Responsibilities: Inventory Management: Monitoring stock levels, ordering supplies, and managing inventory to minimize waste. Ensuring Safety and Hygiene: Maintaining a clean and organized kitchen, adhering to food safety regulations and best practices. Operational Efficiency: Coordinating workflow in the kitchen, ensuring timely and efficient service. Supervision and Training: Managing and training kitchen staff, ensuring adherence to safety and quality standards. Food Preparation: Assisting in the preparation of dishes, ensuring consistency and high quality.

Strong Culinary Skills: Expertise in various cooking techniques and styles, with a solid understanding of food safety and hygiene. Leadership and Management: Ability to supervise and motivate kitchen staff, delegate tasks effectively. Communication and

Interpersonal Skills: Ability to communicate clearly with kitchen staff, management, and potentially with front-of-house staff.

Organizational Skills: Ability to manage multiple tasks simultaneously, prioritize effectively, and maintain a clean and organized workspace. Problem-Solving and Decision-Making: Ability to quickly assess and resolve issues that arise in the kitchen, adapting to unexpected situations.

Education and Experience: A degree or diploma in culinary arts is preferred, along with relevant experience in a professional kitchen. Holds Person-In-Charge (PIC) Certification in Food Protection and a Serv Safe Manager Certificate.