Sous Chef

- Experience: Proven experience as a Sous Chef or similar role in a high-volume restaurant setting, with strong expertise in pasta, pizza, and related dishes.

- Skills: Excellent leadership, organizational, and multitasking abilities. Capable of working hands-on during busy service periods.

- Team Player: Energetic, proactive, and ready to work closely with a young and dynamic team.

- Passion for Quality: Commitment to using top-quality ingredients and ensuring every dish is consistently excellent.

The Sous Chef is a key leadership role in the kitchen, responsible for assisting the Head Chef in all aspects of kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role involves managing and training kitchen staff, overseeing food preparation, and maintaining a well-organized and efficient kitchen. The Sous Chef must be able to lead by example, handle high-pressure situations, and contribute to a positive team environment.

Key Responsibilities:

Kitchen Operations & Food Quality:

- Assist the Head Chef in planning and directing food preparation and kitchen operations.
- Ensure all dishes are prepared to the highest standards, maintaining consistency in taste, presentation, and portion sizes.
- Oversee cooking techniques and ensure adherence to the restaurant's recipes and guidelines.
- Conduct quality checks on ingredients, ensuring freshness and proper storage.

Team Management & Training:

- Supervise kitchen staff, ensuring smooth operations during service hours.
- Train and mentor junior chefs, fostering a culture of continuous improvement and teamwork.
- Delegate tasks efficiently to ensure an organized and productive kitchen.
- Assist in staff scheduling, ensuring adequate coverage for smooth kitchen operations.
- Support a positive and professional kitchen environment, encouraging teamwork and motivation.

Inventory & Cost Control:

- Monitor ingredient stock levels, ensuring efficient use of inventory and minimizing waste.
- Work closely with the Head Chef to manage food costs and control portioning.
- Assist in ordering supplies, maintaining stock rotation, and ensuring all ingredients meet quality standards.
- Maintain kitchen equipment and ensure proper handling to prevent damage and prolong lifespan.

Health, Safety & Hygiene Compliance:

- Enforce strict food safety and hygiene standards, ensuring compliance with local health regulations.
- Ensure the kitchen is kept clean and organized, following proper sanitation procedures.
- Conduct routine inspections of workstations, refrigerators, and storage areas.
- Promote a safety-first culture, ensuring all staff follow proper handling and safety protocols.

Service & Communication:

- Coordinate with the front-of-house team to ensure timely and efficient service.
- Communicate effectively with the Head Chef and other kitchen staff to maintain a smooth workflow.
- Handle kitchen challenges during service hours, such as adjusting to high-demand periods or addressing special dietary requests.
- Step in to take full control of the kitchen in the absence of the Head Chef, ensuring seamless operations.

- Competitive salary commensurate with experience.
- Food Allowance.
- 7 days of vacation day per year.
- 6 days off a month.