Think Hospitality
We are looking for an experienced and talented Sous Chef to join our culinary team. As the Sous Chef, you will play a pivotal role in assisting the Head Chef in managing kitchen operations, supervising staff, and ensuring the highest standards of food quality and presentation. The ideal candidate should be a skilled culinary professional with a passion for creating exceptional dishes and the ability to lead and inspire a dynamic kitchen team.
Responsibilities
Collaborate with the Head Chef in menu planning, recipe development, and culinary innovation. Supervise and coordinate kitchen staff, ensuring smooth day‑to‑day operations. Oversee food preparation, cooking, and presentation to meet quality standards. Train and mentor kitchen staff, promoting skill development and teamwork. Monitor kitchen inventory, control costs, and order supplies as needed. Ensure adherence to health and safety regulations and food hygiene standards. Assist in developing and implementing kitchen policies and procedures. Step in to lead kitchen operations in the absence of the Head Chef. Requirements and Skills
Proven experience as a Sous Chef or in a similar role in a high‑volume kitchen. Culinary degree or equivalent certification. Strong knowledge of culinary techniques, flavor profiles, and presentation. Leadership and supervisory experience with the ability to motivate and manage a team. Excellent organizational and multitasking skills. Knowledge of food safety and sanitation regulations. Culinary creativity and innovation. Strong leadership and interpersonal skills. Time management and organizational proficiency. Adaptability and flexibility in a fast‑paced kitchen environment. Effective communication and collaboration with kitchen staff. Seniority Level
Mid‑Senior level Employment Type
Full‑time Job Function
Management and Manufacturing Industry
Hospitality
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Collaborate with the Head Chef in menu planning, recipe development, and culinary innovation. Supervise and coordinate kitchen staff, ensuring smooth day‑to‑day operations. Oversee food preparation, cooking, and presentation to meet quality standards. Train and mentor kitchen staff, promoting skill development and teamwork. Monitor kitchen inventory, control costs, and order supplies as needed. Ensure adherence to health and safety regulations and food hygiene standards. Assist in developing and implementing kitchen policies and procedures. Step in to lead kitchen operations in the absence of the Head Chef. Requirements and Skills
Proven experience as a Sous Chef or in a similar role in a high‑volume kitchen. Culinary degree or equivalent certification. Strong knowledge of culinary techniques, flavor profiles, and presentation. Leadership and supervisory experience with the ability to motivate and manage a team. Excellent organizational and multitasking skills. Knowledge of food safety and sanitation regulations. Culinary creativity and innovation. Strong leadership and interpersonal skills. Time management and organizational proficiency. Adaptability and flexibility in a fast‑paced kitchen environment. Effective communication and collaboration with kitchen staff. Seniority Level
Mid‑Senior level Employment Type
Full‑time Job Function
Management and Manufacturing Industry
Hospitality
#J-18808-Ljbffr