Application form for Sous Chef

Responsibilities*

Oversee daily kitchen operations, including scheduling, supervising staff, and maintaining a clean and organized work environment.
Develop new menu items and recipes that showcase your culinary skills and creativity, while aligning with our restaurant's concept and seasonal offerings.
Demonstrate exceptional technical skills in cooking techniques, knife skills, and food safety practices.
Interact professionally with clients, ensuring their satisfaction with the quality and presentation of our food.
Create and document standardized recipes to maintain consistency and efficiency in the kitchen.
Monitor food costs and inventory levels to optimize profitability.

Requirements*

Culinary Arts Degree or Diploma is essential.
ServSafe Certification is preferred but not mandatory.
3 - 5 years of experience in various kitchen roles is required.
Experience as a Line Cook, Prep Cook, or Pastry Chef is beneficial, demonstrating proficiency in different kitchen stations and an understanding of kitchen operations.

Hospital*

Position*