Sous Chef - Bar Helios
Core
Lead day-to-day culinary operations, supervise kitchen staff, and ensure food quality and safety standards in a signature Mediterranean restaurant.
Role type
senior IC sous chef
Builds
high-quality food service for hotel guests
Domain
hospitality + culinary arts
Required skills
culinary leadership, food safety compliance, kitchen staff supervision, menu planning, inventory management, cost control, operational troubleshooting
Preferred skills
culinary degree, formal culinary training
Technologies
Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, Walk-in Coolers
Responsibilities
Lead day-to-day culinary operations, uphold food quality and presentation standards, supervise and develop kitchen team members, maintain food safety and sanitation compliance, manage food costs and minimize waste, assist with inventory and purchasing, partner with front-of-house for seamless service, conduct pre-service briefings, manage service flow
Seniority
Senior, hands-on IC