
Senior Kitchen Manager
2 weeks ago
The Sous Chef plays a vital part in maintaining efficient kitchen operations by continuously assessing quality and cost of food production.
- Key responsibilities include managing food production within set parameters, monitoring time management, and ensuring safe, high-quality food products.
- This position requires ongoing training to meet Corporate standards and promote guest satisfaction.
- Developing and implementing systems, procedures, and rules is essential for achieving objectives and improving service quality.
- A collaborative approach is necessary for mentoring subordinates, boosting morale, and maintaining a positive team atmosphere.
- Daily tasks involve conducting taste assessments, correcting discrepancies, and monitoring production levels using the Culinary Checklist.
Qualifications:
- Advanced culinary skills, leadership experience, and a minimum of 8 years in the profession are required.
- A background in quality hotels and restaurants, with at least 2 years in a management role, is preferred.
- Fluency in written and spoken English, as well as effective communication with senior management, is essential.
- Ability to lead, make decisions, and possess good administrative skills are also required.
We Offer:
- Ongoing training and development opportunities.
- A collaborative work environment that encourages growth and learning.
- The chance to work in a fast-paced, dynamic kitchen setting.
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