Senior Sous Chef (experience in a lodge is a MUST)

SUMMARY:

• Supervising the Kitchen Team: Lead and oversee the work of junior chefs, cooks, and kitchen staff during service to ensure smooth operations and timely preparation of dishes.
• Ensuring Consistency: Ensure that all dishes are prepared to the restaurant's specifications and maintain high standards of presentation, taste, and quality.
• Managing Workflow: Help coordinate the workflow in the kitchen, ensuring that stations are adequately staffed and efficient.

2. Menu Development & Recipe Creation

• Collaborating on Menu Design: Work closely with the Head Chef in creating new dishes, updating the menu, and experimenting with seasonal ingredients.
• Recipe Development: Contribute to creating and testing new recipes while ensuring they align with the restaurant’s culinary style and budget.
• Portion Control: Maintain accurate portion sizes and plating standards, contributing to cost control and consistency.

3. Training & Mentorship

• Training Junior Staff: Mentor, train, and provide guidance to junior kitchen staff, teaching them proper cooking techniques, kitchen etiquette, and hygiene practices.
• Skill Development: Conduct ongoing training to enhance the skills of the kitchen team, including knife skills, cooking techniques, and new equipment usage.
• Performance Monitoring: Evaluate the performance of kitchen staff and provide constructive feedback to foster improvement and growth.

4. Quality Control

• Ensuring High Standards: Consistently monitor the quality of ingredients and final dishes to maintain a high standard of food preparation.
• Inspecting Dishes: Taste and check dishes for consistency and quality before they are sent out to guests.
• Maintaining Hygiene: Enforce strict cleanliness and sanitation standards in the kitchen, ensuring the team adheres to food safety regulations.

5. Inventory and Stock Management

• Inventory Control: Assist in managing kitchen stock levels, ensuring the kitchen is well-stocked with necessary ingredients and supplies, and prevent wastage.
• Ordering Supplies: Coordinate with suppliers to order kitchen supplies and ingredients, keeping within budget and maintaining high-quality standards.
• Stock Rotation: Ensure proper storage of ingredients and implement a stock rotation system to minimize spoilage and waste.

6. Operations & Administration

• Shift Planning: Assist in creating staff schedules, ensuring adequate staffing levels during peak hours while managing overtime and labor costs.
• Health and Safety: Ensure compliance with health and safety regulations, food handling practices, and workplace safety guidelines.
• Reporting to the Head Chef: Report on kitchen performance, stock levels, and any operational issues to the Head Chef. Handle any immediate issues in their absence.

7. Customer Satisfaction

• Responding to Feedback: Address any customer feedback or complaints related to food quality or preparation, ensuring satisfaction.
• Special Requests: Accommodate dietary restrictions or special requests from guests, ensuring dishes meet their preferences.

8. Financial Management

• Cost Control: Work with the Head Chef to control food costs and ensure efficient use of kitchen resources.
• Waste Reduction: Monitor and reduce kitchen waste by managing inventory and portion control practices.
• Budgeting: Assist in managing the kitchen’s budget and costs for ingredients, labor, and equipment.

9. Leadership & Teamwork

• Leading by Example: Lead by example in maintaining a strong work ethic, a positive attitude, and a passion for cooking.
• Conflict Resolution: Handle any conflicts or issues that arise within the kitchen team, maintaining morale and productivity.
• Team Collaboration: Foster a collaborative work environment, working alongside the Head Chef and the rest of the kitchen team to achieve common goals.

POSITION INFO:

Kitchen Management

• Supervising the Kitchen Team: Lead and oversee the work of junior chefs, cooks, and kitchen staff during service to ensure smooth operations and timely preparation of dishes.
• Ensuring Consistency: Ensure that all dishes are prepared to the restaurant's specifications and maintain high standards of presentation, taste, and quality.
• Managing Workflow: Help coordinate the workflow in the kitchen, ensuring that stations are adequately staffed and efficient.

2. Menu Development & Recipe Creation

• Collaborating on Menu Design: Work closely with the Head Chef in creating new dishes, updating the menu, and experimenting with seasonal ingredients.
• Recipe Development: Contribute to creating and testing new recipes while ensuring they align with the restaurant’s culinary style and budget.
• Portion Control: Maintain accurate portion sizes and plating standards, contributing to cost control and consistency.

3. Training & Mentorship

• Training Junior Staff: Mentor, train, and provide guidance to junior kitchen staff, teaching them proper cooking techniques, kitchen etiquette, and hygiene practices.
• Skill Development: Conduct ongoing training to enhance the skills of the kitchen team, including knife skills, cooking techniques, and new equipment usage.
• Performance Monitoring: Evaluate the performance of kitchen staff and provide constructive feedback to foster improvement and growth.

4. Quality Control

• Ensuring High Standards: Consistently monitor the quality of ingredients and final dishes to maintain a high standard of food preparation.
• Inspecting Dishes: Taste and check dishes for consistency and quality before they are sent out to guests.
• Maintaining Hygiene: Enforce strict cleanliness and sanitation standards in the kitchen, ensuring the team adheres to food safety regulations.

5. Inventory and Stock Management

• Inventory Control: Assist in managing kitchen stock levels, ensuring the kitchen is well-stocked with necessary ingredients and supplies, and prevent wastage.
• Ordering Supplies: Coordinate with suppliers to order kitchen supplies and ingredients, keeping within budget and maintaining high-quality standards.
• Stock Rotation: Ensure proper storage of ingredients and implement a stock rotation system to minimize spoilage and waste.

6. Operations & Administration

• Shift Planning: Assist in creating staff schedules, ensuring adequate staffing levels during peak hours while managing overtime and labor costs.
• Health and Safety: Ensure compliance with health and safety regulations, food handling practices, and workplace safety guidelines.
• Reporting to the Head Chef: Report on kitchen performance, stock levels, and any operational issues to the Head Chef. Handle any immediate issues in their absence.

7. Customer Satisfaction

• Responding to Feedback: Address any customer feedback or complaints related to food quality or preparation, ensuring satisfaction.
• Special Requests: Accommodate dietary restrictions or special requests from guests, ensuring dishes meet their preferences.

8. Financial Management

• Cost Control: Work with the Head Chef to control food costs and ensure efficient use of kitchen resources.
• Waste Reduction: Monitor and reduce kitchen waste by managing inventory and portion control practices.
• Budgeting: Assist in managing the kitchen’s budget and costs for ingredients, labor, and equipment.

9. Leadership & Teamwork

• Leading by Example: Lead by example in maintaining a strong work ethic, a positive attitude, and a passion for cooking.
• Conflict Resolution: Handle any conflicts or issues that arise within the kitchen team, maintaining morale and productivity.
• Team Collaboration: Foster a collaborative work environment, working alongside the Head Chef and the rest of the kitchen team to achieve common goals.