Culinary Operations Manager

About This Role

The role of Sous Chef is a key position in the support of the Executive Chef, Executive Sous Chef, and Chef de Cuisine in the daily operations of the business and all outlets.

This position is integral to the upper management of the culinary team and significantly contributes to the build and vision of the business and its standards.
Responsibilities:

• Collaborate with the culinary team for menu research and development, ensuring alignment with culinary trends.


• Support kitchen leadership by assisting the Chef de Cuisine and Executive Sous Chef in leading kitchen operations, fostering a collaborative environment.


• Act as primary supervisor in the absence of the Chef de Cuisine and Executive Sous Chef, ensuring seamless operations.


• Maintain high standards for food production and quality control, ensuring consistency in every dish served.


• Ensure adherence to Department of Health protocols, providing training and oversight to kitchen staff.


• Guide and support station chefs in food production and kitchen setup, fostering a cohesive team environment.


• Assist in hiring, disciplinary actions, and termination processes of kitchen staff, contributing to a positive workplace culture.


• Collaborate with purveyors and kitchen management to ensure accurate costing of menu items and standardization of recipes to maintain profitability.


• Help manage kitchen financials, focusing on food and labor costs to ensure a profitable operation.


• Partner with dining room management to schedule and train staff with up-to-date manuals, menu descriptions/alterations.


• Evaluate comprehensive knowledge of menu items, recipes, and allergens while upholding service standards and company procedures.


• Assist in overseeing daily maintenance of kitchen equipment and cleanliness to ensure a safe and efficient workspace.

The ideal candidate will possess:

• Michelin-Star/Fine Dining Restaurant Experience Preferred.


• 3+ Years of Experience, Prior Sous Chef Experience Required.


• Food Safe Certified.


• Strong Oral, Written, and Interpersonal Communication Skills.


• Strong Leadership and Mentor Qualities.


• Advanced and Precise Knife Skills.


• Ability to Read, Follow, and Teach Recipe Standards.


• Ability to Work Independently and Coordinate Multiple Tasks.


• Experience Within Multiple Variations of Cooking Styles and Techniques.


• Strong Knowledge of Cooking Methods, Ingredients, and Kitchen Equipment.


• Ability to Adapt, Evolve, and Anticipate Decisions with a Sense of Urgency.


• Ability to Lift and Carry up to 50 LBS.


• Ability to Stand for Extended Periods of Time.


• Strong Computer Skills, Including Microsoft Office, Microsoft Excell, and Outlook.