Senior Sous Chef

The Senior Sous Chef plays a crucial role in supporting the Executive Chef by overseeing kitchen operations, primarily managing the hot food station while rotating through all stations. This role requires a culinary professional who thrives under high pressure during busy service times, ensuring exceptional food quality and smooth kitchen workflow from Tuesday to Saturday.

Responsibilities

• Prepare and oversee food production ensuring high standards
• Supervise and support kitchen team members
• Manage inventory and order necessary supplies
• Contribute to menu development and planning
• Maintain quality control and enforce kitchen safety standards
• Train staff on culinary techniques and kitchen protocols
• Control food costs and minimize waste
• Collaborate with Executive Chef and kitchen team
• Ensure strict sanitation and cleanliness compliance

Required Qualifications

• Minimum 5 years of experience in culinary arts
• Culinary Arts Degree or equivalent credential

Preferred Qualifications

• Expertise in food preparation and kitchen management
• Strong team leadership and inventory control skills
• Experience in menu planning and food safety & sanitation
• Excellent time management and communication abilities
• Effective problem-solving skills under pressure