Sous Chef, Full Time

Prepares food in accordance with applicable corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Key Responsibilities: * Assist the Head Chef in planning and preparing menus. * Supervise and coordinate kitchen staff during food preparation and service. * Ensure all dishes are prepared according to recipes and quality standards. * Monitor food inventory and assist with ordering supplies. * Maintain cleanliness, organization, and compliance with health and safety regulations. * Train and mentor junior kitchen staff. * Manage kitchen operations in the Head Chef's absence. * Minimize food waste and control food costs. Qualifications: * Diploma or certification in Culinary Arts (preferred). * Proven experience as a Sous Chef or senior line cook. * Strong leadership and communication skills. * Knowledge of food safety and sanitation regulations. * Ability to work under pressure in a fast-paced environment. * Excellent organizational and time-management skills. Skills: * Culinary expertise * Leadership and team management * Food preparation and presentation * Inventory and cost control * Problem-solving and decision-making * Attention to detail * Time management

The Sous Chef assists the Head Chef in menu planning and oversees kitchen staff to ensure high-quality food service. They are responsible for managing inventory, maintaining health and safety standards, and controlling food costs.

Candidates should have proven experience as a Sous Chef or senior line cook and possess strong leadership and communication skills. A diploma or certification in Culinary Arts is preferred, along with a solid understanding of food safety and sanitation regulations.

• Time managementPreferred
• Inventory ControlPreferred
• Problem solvingPreferred
• Cost ControlPreferred
• LeadershipPreferred
• Attention to detailPreferred
• Food safetyPreferred
• Food preparationPreferred
• Decision MakingPreferred
• Communication SkillsPreferred

Identified from the job description. Confirm important requirements above.

• Culinary expertise
• Leadership
• Team management
• Food preparation
• Food presentation
• Inventory control
• Cost control
• Problem-solving
• Decision-making
• Attention to detail
• Time management
• Communication skills
• Food safety
• Sanitation regulations
• Mentoring
• Cost Control
• Planning
• Kitchen Management
• Health and Safety Regulatory Compliance
• Decision Making
• Cleanliness
• Communication
• Food Services
• Culinary Arts
• Food Safety And Sanitation
• Food Preparation
• Problem Solving
• Operations
• Quality Management
• Recipes
• Time Management
• Team Management
• Detail Oriented

• Food & Beverage
• Hospitality
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week