Sous Chef
Core
Lead kitchen operations and culinary teams to deliver high-quality dining experiences and manage food service standards.
Role type
Sous Chef
Builds
Fine dining meals and guest service experiences
Domain
Hospitality / Culinary Arts
Required skills
culinary leadership, menu development, inventory management, staff scheduling, food safety compliance, kitchen equipment operation
Preferred skills
Red Seal Journeyperson Cook Certification, Rouxbe Culinary Foundations certification, luxury hotel experience
Technologies
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Birchstreet
Responsibilities
Conduct shift briefings and maintain open communication with venue managers, ensure consistency in food preparation and follow hotel recipes, balance operational and staffing needs including scheduling and mentoring, manage inventory and ordering through Birchstreet, handle disciplinary actions and assign daily workloads
Seniority
Mid-level, supervisory IC