Outlet Chef - Restaurant

Description

• Assist the Executive Chef in menu planning, recipe development, and culinary creativity.
• Oversee and participate in the preparation and cooking of dishes, ensuring consistency and adherence to recipes and presentation standards.
• Train, mentor, and supervise kitchen staff to maintain a high level of performance and teamwork.
• Ensure the kitchen operates efficiently by managing food inventory, ordering supplies, and controlling food costs.
• Enforce strict hygiene, safety, and sanitation standards to maintain a clean and safe kitchen environment.
• Collaborate with the Executive Chef in creating daily specials and seasonal menus.
• Assist in the development of new dishes and techniques to keep their menu fresh and innovative.
• Participate in regular kitchen meetings and contribute to problem-solving and improvements.

Requirements

• Proven experience as a Sous Chef in a high-volume kitchen and ideally in a unionized setting.
• Strong culinary and creative skills with a passion for high-quality food.
• Excellent leadership and communication abilities.
• Ability to work efficiently in a fast-paced environment.
• Knowledge of kitchen operations, inventory management, and cost control.
• Understanding of food safety regulations and kitchen best practices.
• Culinary degree or relevant certifications are a plus.

Corporate Culture

• Competitive salary
• Health and dental benefits
• Career growth opportunities
• Staff discounts on food and beverages
• A supportive and dynamic work environment
• Ongoing culinary training and development