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Senior Kitchen Operations Manager
2 months ago
About the Role:
The Sous Chef is a key member of our culinary team at Red Jacket Resorts, responsible for overseeing the performance and strategy of our kitchen outlets. As a seasoned professional, you will be accountable for meeting high food quality standards and financial goals.
Key Responsibilities:
- Food Preparation and Quality Control: Prepare meals and food to meet the specifications of our guests in a timely manner, ensuring that all dishes are prepared to the highest standards.
- Kitchen Operations and Management: Oversee the daily operations of the kitchen, including managing kitchen staff, inventory, and supplies to ensure that all areas are running smoothly and efficiently.
- Food Safety and Sanitation: Ensure that all kitchen staff adhere to set standards, procedures, and sanitation requirements to maintain a clean and safe working environment.
- Inventory Management: Manage the kitchen inventory, ensuring that all supplies are fresh and of high quality, and that stock levels are maintained to meet the needs of the kitchen.
- Team Leadership: Take charge of kitchen opening, closing, and other side duties as directed by the Executive Chef, and provide guidance and support to kitchen staff to ensure that they are working effectively and efficiently.
Requirements:
- Strong background in hotel restaurants, banquets, and weddings.
- Proven track record of meeting food quality standards and financial goals.
- Excellent leadership and communication skills.
- Ability to work in a fast-paced environment and prioritize tasks effectively.
