Restaurant Sous Chef
Core
Right hand to the Executive Chef ensuring flawless execution of daily kitchen operations, crafting seasonal menus, and maintaining quality standards in a fast-paced hotel restaurant environment.
Role type
Senior IC Sous Chef
Builds
Seasonal menus, daily food production, and dining experiences for hotel guests
Domain
Hospitality / Culinary
Required skills
Culinary techniques, kitchen operations management, staff training and scheduling, food safety compliance, inventory and cost control, menu development
Preferred skills
Supervisory experience in upscale hotels, quantity food production expertise
Technologies
POS systems, inventory management software, kitchen display systems
Responsibilities
Oversee food preparation and presentation, train and schedule kitchen staff, monitor health and safety regulations, manage inventory and food costs, collaborate with service teams on guest needs, analyze feedback to refine processes
Seniority
Senior, hands-on IC