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Culinary Operations Supervisor
2 months ago
The Sous Chef plays a crucial role in overseeing the kitchen and back-of-house operations within a dining establishment. This position involves managing food procurement and inventory, while ensuring that all kitchen staff are well-trained in food safety and preparation techniques.
Key Responsibilities:
- Oversee the daily operations of the kitchen, ensuring adherence to company and brand standards.
- Ensure that all dishes are presented attractively, cooked to perfection, and served promptly.
- Maintain a clean and organized kitchen environment, adhering to health and safety regulations.
- Collaborate with the General Manager to implement innovative culinary practices and improve back-of-house efficiency.
- Maintain accurate 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.
- Strong leadership skills with the ability to guide team members towards achieving company objectives.
- Effective communication skills in English, capable of providing clear instructions.
- Willingness to work flexible shifts, including weekends and holidays.
- Physical Requirements:
- Ability to lift and handle items weighing up to 30 lbs.
- Capability to stand and walk for extended periods.
- Proficiency in bending, kneeling, climbing, reaching, and grasping.
- Competence in operating all necessary kitchen equipment safely.
