Sous Chef - Executive Chef

Responsibilities: Kitchen Operations: Oversee and manage daily kitchen operations, including food preparation, cooking, and plating. Ensure consistent food quality and adherence to recipes and standards. Monitor and maintain proper inventory levels, ordering supplies as needed. Supervise and train kitchen staff, providing guidance and support. Maintain a clean, organized, and sanitary kitchen environment. Ensure all kitchen equipment is in proper working order. Manage food waste and implement cost-control measures. Menu and Recipe Development: Assist the Executive Chef in menu planning and recipe development. Contribute creative ideas for new dishes and specials. Ensure accurate recipe execution and presentation. Staff Management: Supervise and train kitchen staff, including cooks, line cooks, and kitchen assistants. Create and maintain work schedules. Conduct performance evaluations and provide feedback. Foster a positive and collaborative work environment. Ensure that all staff members are following food safety guidelines. Food Safety and Sanitation: Ensure compliance with all food safety and sanitation regulations. Maintain proper food storage and handling procedures. Conduct regular kitchen inspections to ensure cleanliness and safety. Train staff on proper food handling techniques. Administrative Duties: Assist with inventory management and ordering. Maintain accurate records of food costs and inventory. Assist with budgeting and cost control. Help to maintain a safe working environment. Qualifications: Proven experience as a Sous Chef or similar role. Strong culinary skills and knowledge of various cooking techniques. Excellent leadership and communication skills. Ability to work well under pressure and in a fast-paced environment. Knowledge of food safety and sanitation regulations. Ability to manage inventory and control costs. Formal culinary training or certification is preferred. Ability to work a flexible schedule, including weekends and holidays. Skills: Culinary expertise Leadership and team management Communication and interpersonal skills Organizational and time management skills Problem-solving and decision-making skills Knowledge of food safety and sanitation Inventory management and cost control Physical Requirements: Ability to stand for extended periods. Ability to lift and carry heavy objects. Ability to work in a hot and fast-paced environment.