Job Description

An ideal opportunity for a Senior CDP or a current Sous Chef looking for a new challenge.

Key Responsibilities

Assist the Head Chef: Support the Head Chef in food preparation, menu planning, and managing kitchen staff. In the absence of the Head Chef, the Sous Chef takes on their responsibilities to ensure smooth kitchen operations.

Supervise Kitchen Staff: Oversee the work of kitchen staff, assign tasks, and ensure that all team members adhere to food safety and hygiene standards. Food Preparation: Participate in the preparation of meals, sauces, and other food items, ensuring that dishes are prepared to the highest standards. Inventory Management: Monitor inventory levels, order supplies, and maintain accurate records of food stock to ensure the kitchen runs efficiently. Menu Development: Collaborate with the Head Chef to create new menu items and daily specials, showcasing culinary creativity. Training and Development: Train new kitchen staff and provide ongoing support to junior chefs, ensuring they understand kitchen procedures and safety regulations.
Required Skills and Qualifications

Culinary Training: Formal culinary education or relevant experience in a professional kitchen is typically required. Cooking Skills: Proficiency in various cooking techniques and the ability to work with different ingredients and equipment. Leadership Abilities: Strong leadership and communication skills to effectively manage kitchen staff and maintain a positive work environment. Organizational Skills: Excellent organizational skills to manage multiple tasks and ensure timely food preparation during busy service periods.
Job Types: Full-time, Permanent

Pay: From 35,000.00 per year

Work Location: In person