About the job
Join our dynamic culinary team as a Senior Sous Chef, where you will collaborate closely with the Culinary Director (Executive Chef) to ensure the seamless execution of culinary operations across our a la carte dining venues. In this pivotal role, you will be the cornerstone of the kitchen, upholding the highest standards of quality, consistency, and efficiency in every dish while leading and inspiring our back-of-house team.
Key Responsibilities:
- Supervise all food preparation and cooking activities during a la carte service periods (lunch, dinner, casual dining), ensuring compliance with the Culinary Director’s recipes and quality benchmarks.
- Lead the back-of-house staff dedicated to a la carte stations, including Sous Chefs, line cooks, and prep cooks, ensuring effective scheduling, training, and performance management.
- Maintain immaculate cleanliness and sanitation in all kitchen areas, especially the a la carte line, adhering to all health and safety guidelines.
- Direct and manage all a la carte food production during service periods, ensuring a smooth, efficient, and timely order flow.
- Collaborate with the Culinary Director on menu development tailored to a la carte offerings, inventory oversight, and cost management strategies.
- Conduct daily line checks for a la carte service, ensuring proper food storage, rotation, and labeling to reduce waste.
- Manage the receipt of packages and ensure proper storage while discarding unnecessary packaging materials.
- Foster a positive and professional kitchen environment, encouraging high performance and mutual respect among team members.
Responsibilities may evolve based on the company’s needs.