F.T. Sous Chef

We are seeking a highly motivated and skilled Sous Chef to join our culinary leadership team. In this pivotal role, you will be instrumental in driving innovation and quality in our kitchen while providing exceptional leadership to our culinary team. As a creative and passionate culinary professional, you will play a key role in maintaining our reputation for extraordinary dining experiences. This is the perfect opportunity if you want to break free from traditional hotel kitchen structures and challenge yourself to bring fresh ideas to life.

Key Responsibilities:

· Kitchen Operations Management: Lead and oversee all kitchen activities in a high-volume environment. Ensure food production flows smoothly while maintaining top-tier standards for quality, safety, and efficiency.

· Menu Development: Work closely with the Executive Chef to assist in creating and updating the menu, reflecting seasonal changes and the latest food trends. Your contributions will help keep our offerings fresh and innovative, while maintaining our commitment to quality and originality.

· Quality Control: Ensure every dish that leaves the kitchen meets the highest standards for taste, presentation, and consistency. Balance creativity with precision to maintain exceptional culinary results.

· Team Leadership & Development: Lead, mentor, and coach the kitchen team to support their growth and skill development. Provide constructive feedback and create a collaborative work environment that fosters professional growth and teamwork.

· Collaboration with Other Teams: Work closely with the Food and Beverage Operations Manager, Events team, and Front-of-House staff to ensure seamless coordination for daily operations, special events, and banquets, with a focus on guest satisfaction.

· Cost Control & Inventory Management: Assist in managing food costs, budgeting, and inventory to ensure efficiency and minimize waste. Work with the culinary leadership team to optimize resources and maintain profitability.

· Stay Current with Trends: Keep up-to-date with emerging food trends and innovative techniques. Bring new ideas and global/local flavors into the kitchen to keep the menu exciting and dynamic.

 Requirements:

· Education & Experience: Culinary degree from a recognized institution, with at least 5 years of experience in a high-end hotel or restaurant kitchen.

· Certifications: Red Seal Certification is preferred

· Leadership Skills: Proven ability to lead, motivate, and develop a diverse kitchen team, with a strong track record in coaching culinary professionals.

· Passion for Culinary Arts: A genuine passion for food, exceptional culinary skills, and a deep understanding of current food trends.

· Strong Communication & Organization: Excellent communication skills and the ability to organize kitchen operations efficiently. Attention to detail and effective coordination with all departments are essential.

· Technology Proficiency: Basic computer skills, including familiarity with kitchen management software and Microsoft Office programs.