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Form of workJob Description
Job Overview:
We are seeking a dynamic and experienced Sous Chef & Executive Chef with a passion for creativity and a flair for executing diverse culinary concepts. The ideal candidate will have a strong background in seafood and Spanish cuisine, capable of curating and executing two distinct menus with finesse and innovation. This role demands strong leadership skills to effectively manage kitchen operations, including staff training, supervision, and maintaining exceptional standards of food quality and presentation. The Sous Chef & Executive Chef will report directly to the General Manager, collaborating closely to uphold the culinary vision and drive culinary excellence within the establishment.
Responsibilities:
Menu Development and Execution:
- Develop and execute two distinct menus featuring seafood and Spanish tapas, showcasing creativity, innovation, and culinary expertise.
- Ensure consistency in taste, presentation, and quality of dishes, maintaining high standards of culinary excellence.
Kitchen Management:
- Oversee day-to-day kitchen operations, including food preparation, cooking, and plating, ensuring smooth service flow and timely delivery of orders.
- Supervise kitchen staff, delegating tasks, and providing guidance to maintain efficiency and productivity.
- Monitor inventory levels of ingredients and kitchen supplies, ensuring timely replenishment and minimizing wastage.
Staff Training and Development:
- Train new kitchen staff on cooking techniques, food safety protocols, and adherence to recipe standards.
- Conduct ongoing training sessions to enhance culinary skills and promote a culture of continuous improvement within the kitchen team.
Quality Control and Hygiene Standards:
- Uphold hygiene and sanitation standards in compliance with health and safety regulations.
- Conduct regular quality checks on ingredients and finished dishes, addressing any discrepancies promptly to maintain standards of excellence.
Collaboration and Communication:
- Work closely with the General Manager to align culinary initiatives with overall business objectives and guest expectations.
- Foster open communication and teamwork among kitchen staff, promoting a positive and collaborative work environment.
- Coordinate with suppliers to source high-quality ingredients, ensuring freshness and seasonality in menu offerings.
Leadership and Decision-Making:
- Demonstrate strong leadership qualities, inspiring and motivating the kitchen team to excel in their roles.
- Make informed decisions on menu changes, adjustments, and kitchen procedures to optimize efficiency and customer satisfaction.
Qualifications:
- Proven experience as a Sous Chef, Executive Chef, or Senior Line Cook in a high-volume kitchen environment, with expertise in seafood and Spanish cuisine.
- Must be ServeSafe Certified.
- Strong leadership skills with the ability to effectively manage and inspire a diverse team.
- Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels.
- Proficient in kitchen management software and Microsoft Office Suite.
- Knowledge of food safety regulations and best practices in kitchen hygiene.
- Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and attention to detail.
- Creative flair and a passion for culinary innovation, with a keen eye for aesthetics and presentation.
Note: This job description is intended to convey information essential to understanding the scope of the Sous Chef & Executive Chef role and is not exhaustive. Duties and responsibilities may shift to meet the evolving needs of the establishment.
