Senior Sous Chef
Senior Sous Chef
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Salary Not Disclosed
1 Vacancy
Job Description
- Manage a specific section of the kitchen ensuring efficient operations and high-quality food production.
- Assist the Chef de Cuisine with staff scheduling timekeeping and payroll management to ensure efficient labor operations.
- Support recruitment efforts and help maintain strong effective relationships with vendors and suppliers.
- Assist in the procurement of food and kitchen supplies ensuring quality cost-effectiveness and timely delivery.
- Prepare and cook dishes according to established recipes and standards maintaining consistency and presentation.
- Monitor inventory levels order supplies as needed and manage food costs to maintain budgetary guidelines.
- Ensure adherence to food safety and sanitation standards maintaining a clean and organized kitchen.
- Supervise and train kitchen staff fostering a collaborative and productive work environment.
- Maintain communication with other kitchen staff to ensure timely and accurate delivery of orders.
- Handle guest feedback and concerns regarding food quality or service addressing issues promptly.
- Oversee the preparation and presentation of dishes ensuring consistency and high-quality standards.
- Participate in staff evaluations providing constructive feedback to encourage professional growth.
- Manage kitchen equipment and ensure proper maintenance and cleanliness.
- Implement and enforce health and safety regulations conducting regular inspections to identify and rectify potential hazards.
- We recognize we are in the hospitality industry and that may require us to provide lateral service.
- We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.
Qualifications :
- High School Diploma or equivalent required
- Minimum three to five years of experience in Culinary Department.
- Must be at least 21 years of age or older
- Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
- Must have excellent organizational skills ability to function under time constraints expedite and meet deadlines with attention to detail
- Must be able to work in a fast- paced customer service driven environment
- Current experience in the hospitality industry in a kitchen
- Active in furthering of his/her own culinary development
- Proven team leader with a high level of energy and motivation with a proven track record of living the companys values
- An intermediate to proficient understanding of Computer systems such as: Microsoft Word Excel & Outlook is preferred
- Enter and locate work related information using computers and/or point of sale systems
- Ability to spend extended lengths of time viewing a computer screen
- Possess a gracious friendly and fun demeanor
- Ability to multitask work in a fast-paced environment and have a high level attention to detail
- Maintain positive and
- Must be able observant and quick to respond to various situations productive working relationships with other employees and departments
- Ability to work independently and to partner with others to promote an environment of teamwork
- Must be able to stand or walk a minimum eight-hour shift.
- while also multitasking and handling stressful situations.
- Must be able to twist tow (push or pull) reach bend climb and carry objects as necessary.
- Must have excellent communication skills and be able to read write speak and understand English.
- All team members must maintain a neat clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor.
Additional Information :
All your information will be kept confidential according to EEO guidelines.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
