Sous Chef & Chef de Partie
Core
Managing kitchen operations, leading service, and ensuring high-quality seasonal Mediterranean cuisine delivery.
Role type
Senior IC culinary leader (Sous Chef) and Mid-level IC culinary specialist (Chef de Partie)
Builds
Seasonal Mediterranean-inspired dishes for restaurant guests
Domain
Hospitality / Fine Dining
Deliverable
physical/clinical work
Required skills
Kitchen operations management, menu planning, food safety compliance, team mentorship, section leadership, food preparation, presentation standards, hygiene protocols
Preferred skills
Leadership under pressure, attention to detail, collaborative teamwork, passion for seasonal produce
Technologies
None stated
Responsibilities
Lead and supervise kitchen operations, assist in menu planning and seasonal development, maintain food safety and hygiene standards, mentor junior team members, manage kitchen section during service, ensure consistency in food preparation and presentation
Seniority
Senior, hands-on IC (Sous Chef) / Mid-level, hands-on IC (Chef de Partie)