Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $19.00 - $22.00
Work Schedule
Standard Hours
Job Description
Our company is a distinguished establishment in the culinary industry, renowned for its dedication to exceptional dining experiences and outstanding service. We pride ourselves on delivering inventive cuisine that appeals to a diverse clientele while maintaining the highest standards in hospitality and kitchen management. As a vibrant restaurant and catering service provider, we focus on fine dining and special event catering, creating memorable gastronomical moments that leave a lasting impression on every guest. Our team values creativity, teamwork, and commitment to food quality and safety, which has solidified our reputation in the competitive food service market.
We are curren... Show More
We are curren... Show More
Job Requirements
- Relevant culinary experience preferably in fine dining or catering environments
- Ability to lead and manage kitchen staff effectively
- Strong knowledge of food safety standards and regulations
- Excellent communication and interpersonal skills
- Capacity to work full-time or part-time on-site
- Ability to handle multiple tasks and work under pressure
- Willingness to maintain a clean and organized kitchen environment
Job Qualifications
- Proven experience as a Sous Chef or similar role in food industry
- Strong culinary skills focusing on food preparation cooking techniques and presentation
- Experience in menu planning inventory control and food service management
- Excellent leadership abilities with team management and staff supervision experience
- Solid understanding of food safety regulations and best practices
- Strong organizational skills with ability to multitask in fast-paced environment
- Exceptional communication skills fostering collaboration within the kitchen team
- Previous banquet service or restaurant management experience desirable
- Culinary degree or relevant certification preferred but not mandatory
Job Duties
- Assist the Head Chef in menu planning and recipe development
- Supervise kitchen staff providing guidance and training
- Manage food preparation processes ensuring high standards
- Oversee inventory management including ordering and stock maintenance
- Collaborate with culinary team to execute banquets and special events
- Maintain cleanliness and organization of the kitchen adhering to health regulations
- Monitor food handling practices to ensure compliance with safety guidelines
- Assist in shift management ensuring staffing and operational readiness during service
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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