Sous Chef - 7 Acre Bar N Grill

Duties

Assist the Exec Chef in managing all aspects of the kitchen operations - Oversee food preparation/production and ensure high-quality standards are met - Collaborate with the culinary team to create innovative and delicious menu items - Train and mentor kitchen staff on proper cooking techniques and food safety procedures for every station - Monitor inventory levels and order supplies as needed - Maintain a clean and organized kitchen environment - Ensure compliance with health and safety regulations

Experience

-Baking Experience is a plus - Proven experience as a Sous Chef or similar role in a fast-paced restaurant environment - Strong knowledge of cooking techniques and food preparation - Familiarity with restaurant management software and systems - Experience in banquet or large-scale event planning is a plus - Excellent leadership and communication skills - Ability to work well under pressure and handle multiple tasks simultaneously

Skills - Cook: Proficient in various cooking techniques and experienced in preparing a wide range of dishes - Restaurant management: Knowledgeable about restaurant operations, including inventory management, staff scheduling, and customer service - Banquet: Experienced in planning and executing large-scale events, including menu creation, logistics, and coordination with other departments - Kitchen: Skilled in maintaining a clean and organized kitchen environment, ensuring food safety standards are met, and optimizing workflow efficiency - Hospitality: Customer-focused mindset with a strong commitment to providing exceptional service to guests - Food preparation: Expertise in preparing ingredients, following recipes, and ensuring consistent quality in food presentation - Shift management: Ability to effectively manage kitchen operations during busy shifts, including delegating tasks, prioritizing orders, and maintaining smooth workflow - Leadership: Strong leadership skills to motivate and guide kitchen staff, foster teamwork, and maintain a positive work environment - Food service: Knowledgeable about proper serving techniques, portion control, and maintaining food quality during service - Food management: Proficient in inventory control, ordering supplies, managing food costs, and minimizing waste