Sous-chef·fe de restaurant, temps plein (H/F/D)
Core
Supervise the Nymark kitchen and seasonal sales points, create menus, and ensure operational standards set by the Executive Chef.
Role type
Senior Sous Chef (IC)
Builds
Food service operations for hotel guests and seasonal events
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Advanced culinary techniques, team leadership and training, menu planning, food safety and hygiene compliance, inventory and portion control, basic computer literacy (Word/Excel)
Preferred skills
Ability to adapt quickly to changes, strong communication skills
Technologies
Microsoft Word, Microsoft Excel
Responsibilities
Supervise kitchen operations and seasonal sales points, create menus within Executive Chef standards, manage staff scheduling and training, enforce food safety and hygiene protocols, maintain kitchen equipment and cleanliness
Seniority
Senior, hands-on IC