Job Description: lead line cook/Sous Chef
Location: Summerhill
Reports To: Chef de cuisine / Executive Chef
Overview
We are seeking an experienced and passionate lead line cook/ Sous Chef to join our culinary team at Southern National is an upscale dining establishment known for its innovative menu and exceptional service. The ideal candidate will have a strong culinary background and a flair for creativity, and the ability to lead and motivate a team in a high-pressure environment.
Key Responsibilities
1. Culinary Excellence
- Assist the Executive Chef and Chef cuisine in menu planning, development, and execution, ensuring a balance of creativity, seasonal inspiration, and customer appeal.
- Maintain the highest quality standards for food preparation and presentation.
- Oversee kitchen stations, ensuring all dishes are prepared accurately, efficiently, and to specification.
2. Team Leadership
- Supervise, train, and mentor kitchen staff, fostering a positive and professional working environment.
- Schedule and manage the kitchen team to ensure smooth daily operations.
- Step into the role of Executive Chef and Chef cuisine in their absence,
- managing all kitchen operations.
3. Operational Management
- Monitor food costs, inventory, and waste, ensuring efficient use of resources.
- Enforce health, safety, and sanitation standards, ensuring compliance with local regulations.
- Work collaboratively with the front-of-house team to maintain a seamless guest experience.
4. Problem Solving and Innovation
- Address any kitchen challenges promptly and effectively.
- Stay updated on industry trends and incorporate innovative techniques into
- the kitchen.
- Participate in the creation of special events and seasonal menus.
Qualifications
- Proven culinary experience with a strong background in cooking and food preparation
- Expertise in inventory management and control
- Leadership skills with experience in supervising kitchen staff
- Knowledge of food service management and catering operations
- Familiarity with fine dining standards and banquet experience
- Ability to manage a kitchen efficiently while ensuring high-quality food production
Job Types: Full-time, Part-time
Pay: $17.00 - $25.00 per hour
Benefits:
Work Location: In person
