
Culinary Leadership Professional
1 week ago
Job Summary:
The Sous Chef plays a pivotal role in the success of our culinary team. Reporting directly to the Executive Chef, this senior leadership position oversees kitchen operations, ensuring seamless service delivery and exceptional guest experiences.
Key Responsibilities:
- Staff Management: Train, retrain, and supervise FOH & BOH teams to ensure adherence to SOPs.
- Customer Service: Foster high levels of customer satisfaction through attentive service, effectively addressing customer complaints and feedback.
- Budgeting and Cost Control: Analyze sales trends, adjust strategies to improve profitability, manage labor costs, food costs, and overhead to maximize profitability while maintaining quality service.
- Operations Management: Oversee daily operations to ensure the restaurant runs smoothly, managing inventory, supplies, and equipment, as well as ensuring compliance with health and safety regulations.
- Menu Planning and Development: Collaborate with management to design and update menus, taking into account seasonal availability, market trends, and nutritional considerations.
Requirements:
- Culinary degree or equivalent experience
- Proven track record of successful kitchen leadership
- Excellent communication and interpersonal skills
- Ability to work in a fast-paced environment
- Knowledge of food safety and sanitation procedures
What We Offer:
- A dynamic and supportive work environment
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