Culinary Operations Manager

As a sous chef, you will oversee food preparation and lead a team of kitchen workers.

The role requires strong leadership skills, effective communication, and organizational abilities. You must be able to work flexible shifts, including weekends and nights.

• Execute and supervise food production activities, ensuring proper cleaning, cutting, marinating, seasoning, and cooking of food items.
• Assume responsibilities of executive chef when unavailable, including menu presentation to customers.
• Supervise and coordinate kitchen helpers in food storage and inventory management.
• Monitor material consumption and order required food and equipment daily.
• Participate in developing food products and menus as needed.

• Maintain and monitor hygiene, health, and safety standards, adhering to HACCP regulations.
• Conduct quality control checks and monitor compliance with recipe specifications.
• Lead by example, guiding and motivating subordinate employees within HR policies.
• Implement measures to optimize productivity and efficiency.