The Sous Chef supports the Chef de Cuisine in managing kitchen operations, ensuring high-quality dishes, and leading staff.
Key responsibilities include assisting with daily kitchen management, menu development, team training, quality control, inventory management, and maintaining health and safety standards.
They supervise and mentor kitchen staff, monitor food presentation and hygiene, manage supplies and costs, and ensure efficient service during peak hours.
The role requires proven culinary experience, leadership skills, knowledge of safety standards, creativity in menu planning, and strong communication abilities.
Flexibility to work evenings, weekends, and holidays is necessary.
This position offers an opportunity to contribute to a historic, elegant dining environment in a fast-paced, rewarding setting.