Head Sous Chef Job Description

Description of Job

The Head Sous Chef will oversee and direct the food preparation process and ensure the team follows established recipes and techniques. Duties include delegating the provisioning of kitchen stations, ensuring preparations are completed in a timely manner, and following food health and safety procedures. You will assist the kitchen team as necessary, work in a professional fast-paced environment while delivering high quality dishes using premium ingredients and instilling the Company Vision.

Chef Responsibilities:

• Provide reports on pricing and cost variances in ingredients and products
• Will use task manager software such as ASANA, Lightspeed, Tripleseat, BambooHR for daily team operating functions.
• Will provide financial reporting and planning and delegate all information as necessary to the team
• Will be responsible for instilling high team moral, growth and core values
• Plan annual vacations for the team in a functioning manner
• Be hands on with recruiting the right candidates to join the team when necessary
• Team coaching, counseling and performance monitoring and management skills through documentation
• Must be the voice of the Kitchen team and communicate with the Venue Management Team, Office Team and Senior Management
• Will ensure the team is knowledgeable on dietary restrictions and allergy concerns and ingredients
• Inventory control and communication
• Contributing to developing new recipes.
• Following all recipe and prep sheets.

Chef Requirements

• 2- 5 years working in a fast-paced commercial kitchen.
• Must be able to provide quality service in high volume service restaurant
• Must be able to work all shifts including weekends, public holidays, and late nights
• A strong work ethic and someone who takes pride in the consistency of the food produced
• Excellent communication, organization and time management skills;
• Food safety knowledge is critical for our business and you will have a demonstrated knowledge of excellent food safety standards
• Preferably with experience in Mediterranean / Middle Eastern Cuisine
• Innovative, passionate and enthusiastic
• Must have successfully completed Culinary Training (Commercial Cookery) or equal qualifications.
• Reliable and flexible attitude. Innovative, passionate, enthusiastic.
• Minimum of 3 references available from differing past venues if applicable