SOUS CHEF

Role Overview

Kitchen Operations

• Supervise kitchen operations and coordinate with service and bar teams.
• Maintain dish quality, presentation, cleanliness, and organization.
• Ensure compliance with health, safety, hygiene, and HACCP standards.
• Assist with inventory, supplier coordination, food costs, labor costs, waste reduction, and profitability.

Menu and Team Leadership

• Contribute menu ideas aligned with the brand and guest preferences.
• Ensure recipe and presentation standards are followed and support culinary innovation.
• Train and mentor kitchen staff, assist with scheduling and task assignments, and support team development.

Guest and Administrative Duties

• Support special events, promotions, and VIP functions with restaurant management.
• Address food-related guest concerns professionally and promptly.
• Oversee stewarding and sanitation practices and conduct food safety inspections.
• Assist with kitchen reports, operational records, and company policy compliance.

Qualifications

• At least 5 years of experience in a high-volume, upscale restaurant or beach club, including at least 2 years as a Sous Chef.
• Culinary degree or equivalent professional training is preferred.
• Experience in menu development, kitchen operations, and HACCP compliance is required.
• Strong leadership, communication, organization, and time management abilities are required.
• Proficiency in inventory and cost control is required.
• Flexibility to work shifts, weekends, and holidays is required.

Physical Requirements

• Ability to stand for extended periods and work in a fast-paced kitchen environment.
• Manual dexterity to handle kitchen equipment and tools.
• Ability to work in indoor and outdoor environments as required by the restaurant location.