Sous Chef (cloned)

Job description

The Sous Chef will lead our back-of-house kitchen team, serving as a key leader in our culinary operations. This role is responsible for maintaining the highest standards of food quality and kitchen efficiency. As we expand, the Sous Chef will collaborate with our purchasing and food manufacturing departments to optimize cost of goods sold (COGS) and streamline kitchen preparations.

Responsibilities

• Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.
• Assist to lead, train, and mentor kitchen staff, fostering accountability, skill development, and a growth mindset culture.
• Uphold the highest standards of food quality, presentation, and consistency for all dishes.
• Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.
• Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.
• Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.
• Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.
• Work closely with the Restaurant Manager and other departments to ensure seamless operations and a cohesive team environment.

Requirements

Requirements

• Minimum 5 years of proven experience as a Sous Chef or in a similar senior kitchen role.
• Culinary diploma or equivalent qualification.
• Strong knowledge of Japanese cuisine and cooking techniques is highly advantageous.
• Experience in menu development, cost control, and inventory management.
• Excellent leadership, communication, and interpersonal skills.
• Familiarity with food manufacturing processes is a plus.