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Culinary Operations Supervisor
2 months ago
The Sous Chef plays a pivotal role in overseeing the kitchen and back-of-house operations within a dining establishment. This position entails managing inventory, procuring ingredients, and ensuring that all staff are well-trained in food preparation and safety protocols.
Key Responsibilities:
- Oversee kitchen operations to maintain high standards of food quality and presentation.
- Ensure compliance with company policies and culinary standards.
- Monitor food preparation processes to guarantee proper cooking techniques and portion control.
- Implement regular cleaning schedules and uphold sanitation standards in the kitchen.
- Collaborate with the General Manager to explore innovative culinary practices and enhance operational efficiency.
- Maintain detailed logs for food costs, waste management, and employee hours to optimize profitability.
Qualifications:
- A minimum of 2 years of experience in managing or assisting in a full-service kitchen.
- Proven ability to lead and motivate a team towards achieving organizational objectives.
- Effective communication skills in English, with the ability to provide clear instructions.
- Willingness to work flexible hours, including weekends and holidays.
Physical Requirements:
- Ability to lift and carry items weighing up to 30 lbs.
- Capability to stand and walk for extended periods.
- Proficiency in bending, kneeling, climbing, reaching, and grasping as needed.
- Experience in operating kitchen equipment safely and efficiently.
