Culinary Operations Manager
4 days ago
The Sous Chef is a vital team member in our culinary department, responsible for assisting the Head Chef in overseeing daily kitchen operations. This includes enforcing high standards of performance and quality, monitoring food safety and hygiene practices, and ensuring prompt service delivery.
This critical role plays a key part in maintaining the highest levels of customer satisfaction through exceptional culinary experiences.
The ideal candidate will possess strong leadership skills, excellent communication abilities, and a passion for delivering top-notch cuisine.
- Assists the Head Chef in overseeing daily kitchen operations, including food safety and hygiene practices.
- Helps control and direct the food preparation process efficiently and professionally.
- Ensures that the kitchen runs on schedule and provides high-quality food services.
- Supports the Head Chef in planning and coordinating tasks while maintaining labor efficiency.
- Creates menu items using new or existing culinary techniques.
- Approves and polishes dishes before serving to customers.
- Develops seasonal menus to meet business requirements.
- Orders equipment, tools, and ingredients as needed.
- Hires, trains, and educates kitchen staff to maintain high culinary standards.
- Implements food and sanitary rules, as well as safety guidelines.
- Assists in creating duty rotas for kitchen staff to ensure adequate coverage.
To succeed in this role, you'll need:
- Bachelor's Degree in Culinary Arts or Science, Business, or relevant fields.
- Three (3) years of experience as a sous chef.
- Completed WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2.
- Familiarity with COSHH regulations and HACCP methods.
- Quick learner with good logical and analytical problem-solving skills.
- Able to understand business requirements and processes.
- Proficient in computer software, such as POS, restaurant management systems, and Microsoft Office.
- Service-oriented, meticulous, and detail-focused individual.
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