Job Description

Job Overview

We are seeking a passionate and skilled Sous Chef to join our culinary team. The ideal candidate will have a strong background in food preparation and cooking, along with supervisory experience in a fast-paced restaurant environment. As a Sous Chef, you will play a vital role in ensuring the kitchen operates smoothly, maintaining high standards of food quality and safety while leading and mentoring kitchen staff.

Duties

Assist the Head Chef in overseeing kitchen operations and managing food preparation processes. Supervise and train kitchen staff, fostering a collaborative team environment. Prepare and cook high-quality dishes according to established recipes and standards. Ensure proper food handling and sanitation practices are followed at all times. Monitor inventory levels and assist with ordering supplies as needed. Collaborate with the culinary team to develop new menu items and improve existing offerings. Maintain cleanliness and organization of the kitchen area, adhering to health and safety regulations. Handle customer inquiries or complaints regarding food service in a professional manner.

Requirements

Proven experience in a culinary role, preferably within the food industry or hospitality sector. Strong leadership skills with the ability to manage and motivate a team effectively. Extensive knowledge of food preparation techniques, cooking methods, and food safety standards. Excellent communication skills to facilitate teamwork and ensure smooth operations. Previous experience in restaurant management or kitchen management is highly desirable. Ability to work efficiently under pressure while maintaining attention to detail. Familiarity with various cuisines is a plus, along with creativity in menu development. A commitment to providing exceptional service and maintaining high culinary standards. Join our team and bring your culinary expertise to create memorable dining experiences for our guests!
Job Types: Full-time, Part-time

Pay: $19.00-$23.00 per hour

Expected hours: 35 - 40 per week

Application question(s):

Professional Culinary Certifications
Experience:

as sous chef: 2 years (preferred)
Licence/Certification:

Food Handler Certification (preferred) Cook's Trade Certification (preferred)
Work Location: In person