Newrest
We are seeking a dedicated and experienced
Sous Chef / Kitchen Manager
to join our culinary team. The ideal candidate will have a passion for food and service, along with strong leadership skills to oversee kitchen operations. This role is essential in maintaining high standards of food quality and safety while managing a dynamic team in a fast-paced environment.
Essential Functions
Manage inventory control, including ordering and maintaining stock levels.
Ensure compliance with food safety regulations and proper food handling practices.
Assist in training and mentoring kitchen staff to enhance culinary skills.
Maintain cleanliness and organization of the kitchen, adhering to health standards.
Oversee shift management to ensure smooth operations.
Collaborate with the Executive Chef to manage daily kitchen activities, including staff supervision, production preparation, food quality assurance, and inventory monitoring.
Lead the kitchen team in the Executive Chef’s absence.
Train new kitchen employees according to unit and kitchen standards.
Ensure meal quality and consistency by following designated recipes.
Ensure compliance with all applicable regulations related to product quality, environmental standards, food safety, and health and safety.
Promote a safe and healthy work environment by identifying and eliminating hazards and reducing risks.
Provide guidance to kitchen staff, including chefs, line cooks, food prep, and plating.
Oversee and organize kitchen stock and ingredients.
Implement a first-in, first-out food rotation system and verify proper dating and organization of food products.
Keep cooking stations stocked, especially during peak hours.
Manage food and product ordering, maintain detailed records, minimize waste, and work with existing systems to improve efficiency and budget control.
Supervise food preparation and presentation to meet customer quality standards.
Support the Executive Chef in maintaining kitchen organization, staff development, and training opportunities.
Assist in menu creation and presentation.
Coordinate with unit management on supply ordering, budgeting, kitchen efficiency, and staffing.
Demonstrate diligence, punctuality, and reliability.
Perform other duties as assigned.
Requirements
High School Diploma required; culinary certification preferred.
Minimum of 3 years’ experience as a Lead Cook, Sous-Chef, or Chef.
Bilingual proficiency in Spanish is required.
Proven experience in a culinary leadership role is mandatory.
Experience in banquet service, inflight catering, or operations is highly desirable.
Proficiency in food production techniques, menu planning, and inventory management.
Strong team management skills with the ability to lead by example.
Knowledge of food safety regulations and industry best practices.
Culinary expertise in cooking techniques and food preparation methods.
Ability to work effectively under pressure while maintaining high standards of quality.
#J-18808-Ljbffr
Sous Chef / Kitchen Manager
to join our culinary team. The ideal candidate will have a passion for food and service, along with strong leadership skills to oversee kitchen operations. This role is essential in maintaining high standards of food quality and safety while managing a dynamic team in a fast-paced environment.
Essential Functions
Manage inventory control, including ordering and maintaining stock levels.
Ensure compliance with food safety regulations and proper food handling practices.
Assist in training and mentoring kitchen staff to enhance culinary skills.
Maintain cleanliness and organization of the kitchen, adhering to health standards.
Oversee shift management to ensure smooth operations.
Collaborate with the Executive Chef to manage daily kitchen activities, including staff supervision, production preparation, food quality assurance, and inventory monitoring.
Lead the kitchen team in the Executive Chef’s absence.
Train new kitchen employees according to unit and kitchen standards.
Ensure meal quality and consistency by following designated recipes.
Ensure compliance with all applicable regulations related to product quality, environmental standards, food safety, and health and safety.
Promote a safe and healthy work environment by identifying and eliminating hazards and reducing risks.
Provide guidance to kitchen staff, including chefs, line cooks, food prep, and plating.
Oversee and organize kitchen stock and ingredients.
Implement a first-in, first-out food rotation system and verify proper dating and organization of food products.
Keep cooking stations stocked, especially during peak hours.
Manage food and product ordering, maintain detailed records, minimize waste, and work with existing systems to improve efficiency and budget control.
Supervise food preparation and presentation to meet customer quality standards.
Support the Executive Chef in maintaining kitchen organization, staff development, and training opportunities.
Assist in menu creation and presentation.
Coordinate with unit management on supply ordering, budgeting, kitchen efficiency, and staffing.
Demonstrate diligence, punctuality, and reliability.
Perform other duties as assigned.
Requirements
High School Diploma required; culinary certification preferred.
Minimum of 3 years’ experience as a Lead Cook, Sous-Chef, or Chef.
Bilingual proficiency in Spanish is required.
Proven experience in a culinary leadership role is mandatory.
Experience in banquet service, inflight catering, or operations is highly desirable.
Proficiency in food production techniques, menu planning, and inventory management.
Strong team management skills with the ability to lead by example.
Knowledge of food safety regulations and industry best practices.
Culinary expertise in cooking techniques and food preparation methods.
Ability to work effectively under pressure while maintaining high standards of quality.
#J-18808-Ljbffr