Job Overview:
The Sous Chef reports to the Head Chef and Director of Operations and is responsible for assisting the Head Chef in the overall kitchen operations, including food preparation, kitchen staff management and inventory control. As a key member of the kitchen team, you will interact with all kitchen staff and be an integral part of contributing to and maintaining a positive work atmosphere in the restaurant. The role involves preparing remarkable meals with consistent products leaving the kitchen. You will be responsible to meet all performance, ensuring efficient kitchen operations and fostering a positive and productive work environment.
Responsibilities:
Food Preparation and Cooking
- Prepare and cook high-quality dishes according to the menu and recipes.
- Ensure all food is cooked to the correct temperature and presentation standards.
- Maintain a high standard of consistency in food preparation and presentation.
- Oversee food preparation activities, including cooking, seasoning, and plating. Ensure that all dishes are prepared to the highest standards of quality, consistency, and presentation.
Kitchen Operations Management
- Oversee daily kitchen operations in support of the Head Chef
- Be a part of ensuring all kitchen equipment is in good working order and maintained
- Monitor and be a part of enforcing health and safety standards in the kitchen
- Provide leadership and guidance to ensure all team members perform their roles effectively and efficiently
- Succession planning and development of direct reports
Brand Delivery and Quality Control:
- Uphold the brand identity and values to ensure a cohesive and memorable guest experience.
- Work closely with the marketing team to execute brand initiatives, promotions, and special events.
- Maintain consistently high standards of service quality and hospitality.
Menu Development
- Be a part of developing and executing seasonal recipes that showcase the unique restaurant brand that reflect current culinary trends, incorporate locally sourced ingredients, and cater to the preferences of our guests. Ensure that menus are innovative, diverse, and align with our brand identity.
- Stay ahead of industry trends and culinary developments to continuously enhance our menu offerings and dining experience. Experiment with new ingredients, techniques, and flavor combinations to keep our menu fresh and exciting.
Staff Management
- Assist in the training and development of kitchen staff.
- Supervise kitchen staff to ensure productivity, efficiency and adherence to all standards in the absence of and collaboration with the Head Chef.
Profitability:
- Drive profitability through waste, portion control, labor and sales
- Optimize operational efficiency.
- Develop and implement pricing strategies, menu enhancements, and promotional activities to increase profitability without compromising service quality.
Inventory and Cost Control
- Monitor food costs, inventory levels, and wastage to maximize profitability while maintaining high-quality standards. Develop strategies to optimize kitchen operations and minimize expenses without compromising on quality.
- Follow systems & strategies to control costs related to COGS (Cost of Goods Sold) and Labor.
- Achieve financial performance metrics and identify opportunities for cost savings and efficiency improvements.
- Work closely with Ops Teams to analyze budget variances and implement corrective actions as needed.
Performance Management:
- Follow performance targets for your restaurant location, focusing on service quality, customer satisfaction, and financial performance.
- Provide constructive feedback to kitchen staff in collaboration with the Head Chef.
- Follow training programs and development initiatives to enhance the skills and capabilities of restaurant teams.
- Support regular inspections and audits to assess service delivery, cleanliness, and adherence to brand standards.
Customer Service
- Work with other departments, such as front-of-house staff and management, to coordinate service and address any customer feedback or special requests.
- Foster a positive and collaborative work environment where teamwork and communication are encouraged.
Requirements:
- Proven experience as a Head Chef or Sous Chef in a high-volume restaurant or hospitality establishment.
- Strong culinary skills and a passion for food innovation and creativity.
- Excellent leadership and management abilities, with a track record of effectively leading and motivating a team.
- In-depth knowledge of food safety standards and regulations.
- Exceptional organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
- Strong communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels.
- ‘Coachable’ and strive to always be learning (professionally and personally).
- Obvious Team Player: Willingness to work collaboratively with colleagues to achieve common goals that lead to a holistically remarkable experience for guests.
- Flexibility to work evenings, weekends, and holidays as required.
We offer competitive pay based on experience and qualifications. This is a full-time position with opportunities for career growth within our organization. If you are passionate about creating exceptional dining experiences and have the skills required for this role, we encourage you to apply.
Job Types: Full-time, Permanent
Pay: $40,000.00-$50,000.00 per year
Benefits:
- Company events
- Discounted or free food
- Store discount
Experience:
- Cooking: 3 years (required)
Licence/Certification:
- Food Handler Certification (required)
Work Location: In person
