Sous Chef

Position Overview

The Sous Chef is responsible for overseeing the daily kitchen operations ensuring all culinary functions meet high-quality standards. This leadership role involves not only personal execution of cooking tasks but also leading kitchen staff, managing food preparation, and enhancing guest and employee satisfaction while maintaining budgetary controls. The position demands supervision of all kitchen stations and the development of culinary staff, ensuring food safety and sanitation regulations are strictly followed.

Candidate Profile and Qualifications

Applicants should have either a high school diploma or GED with a minimum of four years of experience in culinary, food and beverage, or related fields; or a two-year college degree in Culinary Arts, Hotel and Restaurant Management, or a related discipline accompanied by at least two years of relevant experience.

Core Responsibilities

• Manage shift operations in the kitchen, ensuring full adherence to all Food & Beverage policies and procedures.
• Forecast weekly production needs and communicate these requirements with kitchen staff daily.
• Support the Executive Chef in all kitchen operational duties and meal preparations.
• Prepare and cook a variety of foods regularly and for special events or guests.
• Innovate by developing new culinary applications, ideas, systems, and artistic food presentations.
• Assist in establishing food presentation standards and create decorative culinary displays.
• Oversee purchasing, receiving, and proper food storage.
• Maintain and enforce food handling and sanitation standards in compliance with all relevant laws and regulations.
• Perform tasks typically handled by kitchen managers and other cooking personnel when required.
• Assess and ensure the quality of raw and cooked food meets set standards.
• Handle operation and maintenance of kitchen equipment and report any defects.

Leadership and Team Management

• Supervise and coordinate food preparation activities of cooks and kitchen staff.
• Lead shift operations personally by preparing food and fulfilling order specifications.
• Exhibit strong interpersonal and communication skills to lead, motivate, and build trust among team members.
• Promote integrity, mutual respect, and collaboration within the team.
• Model professional behavior and maintain high employee productivity.
• Set clear expectations and provide consistent feedback and performance evaluations.

Customer Service Excellence

• Deliver exceptional guest service that exceeds expectations, fostering guest loyalty.
• Manage daily kitchen activities ensuring quality and customer satisfaction.
• Engage with guests to solicit feedback on food quality and service standards.
• Address and resolve guest complaints efficiently and diplomatically.

Operational and Human Resources Management

• Set and meet culinary and operational goals including financial targets and team objectives.
• Employ labor management tools to schedule staff efficiently and track attendance.
• Provide safety training and reinforce workplace safety protocols.
• Identify training needs and mentor staff to enhance skills and knowledge.
• Participate in employee appraisals and contribute constructively to performance reviews.
• Report critical issues promptly to management and HR.

Additional Duties

• Effectively communicate information through various channels including telephone, emails, and written reports.
• Analyze operational data to make informed decisions and resolve problems.
• Attend and actively participate in relevant meetings.

Company Commitment

The employer is committed to equal opportunity employment, fostering a diverse and inclusive workplace celebrating unique backgrounds and experiences. They emphasize a culture of innovation, openness, and excellence within the domain of luxury hospitality under the mission to ignite curiosity and expand horizons.