Senior Sous Chef

About the Role

Supervise and coordinate the activities of cooks and kitchen staff. Lead the creation and presentation of decorative food displays while ensuring proper portioning, food arrangement, and garnish meet serving standards. Manage food quantity prepared and maintain inventory for both stock and kitchen supplies to ensure efficiency and quality control.

Primary Responsibilities

• Oversee food preparation, presentation, and quality in alignment with company standards, including portion control, plating, and garnishing.
• Monitor food supplies and kitchen logistics—report variations in stock, menu items out of stock, and specials to service staff.
• Prepare special meals or substitutions based on availability or dietary requests.
• Assist the kitchen team with daily tasks, including restocking and equipment maintenance.
• Maintain food safety and compliance logs, ensuring all documentation is accurate and up-to-date.
• Flag any food quality concerns or non-compliant products to the management team promptly.
• Lead employee relations, including hiring, training, scheduling, performance evaluations, and conflict resolution.
• Uphold company policies, safety protocols, and security standards, including incident reporting and accredited training.
• Ensuring a clean, professional appearance for staff and confidentiality of proprietary information.
• Address guest service needs with clear communication and ensure a welcoming environment.
• Foster a collaborative team culture, resolving concerns, setting expectations, and maintaining strong working relationships.