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SUMMARYThe Sous Chef is responsible for managing the kitchen staff in the absence of the General Manager/Executive Chef and oversees the preparation of hot food and related inventory levels of the kitchen.
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Supervises and instructs all kitchen staff concerned with food preparation and service in the absence of the Sous Chef. Follow modified diets in accordance with diet spreads as approved by Sous Chef / First cook, or the consulting dietitian.
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The Sous Chef (SC) is responsible for all kitchen operations at their specific location in support of the Head Chef (HC). Assisting the HC with managing kitchen staff schedule, overtime and labour targets.
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Assisting the HC with all areas of kitchen recruitment and training, including interviewing, orientations, onboarding and continued training and development. He or she has the autonomy to make decisions that will positively impact the business in areas of guest satisfaction and food quality and is responsible for ensuring the profitability and cleanliness of the kitchen in alignment with the HC. Further the SC is responsible for assisting the HC in staffing, training and development of all kitchen positions.
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Ride cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills. Schedule kitchen staff work periods to achieve maximum payroll efficiency.
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Schedule kitchen staff according to staffing matrix. Recruit new kitchen staff when necessary to fill vacant positions. Provide and direct development/career growth plans for each kitchen staff members.
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The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls and employee relations. Supervise kitchen staff including training, recognition and performance feedback.
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We are looking for a passionate and experienced Sous Chef to inspire, lead and mentor our kitchen team. Ensure flawless kitchen operations through training, mentoring, assisting, and supporting kitchen staff members.
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Oversee and assist the kitchen staff in all aspects of food producti. You will assist the Executive Chef in providing exceptional food quality and presentation. ntProvide training and professional development opportunities for all kitchen sta.
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Ability to train and manage kitchen staff. 2-3 years kitchen supervisor experience. 3 -5 years kitchen production experience. 2-3 years kitchen supervisor experience. We’re seeking a motivated, driven team player to be a part of this exciting new venture.
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Provide input to the City Executive Chef and F&B Director with regard to the development/career growth plans for each kitchen staff member. The successful Sous Chef, in conjunction with the City Executive Chef, participates in managing back-of-the-house (BOH) cruise execution to ensure consistently high levels of quality, sanitation, service and guest satisfaction while maintaining a high level of profitability.
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The Executive Chef is responsible for the supervision of the Sous Chefs and kitchen staff and creating and fostering a sanitary, productive, and team-oriented work environment.
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This is achieved through the delegation of work to all kitchen personnel. Schedule kitchen employees according to business needs and forecasts. Enforce cleanliness standards throughout the kitchen.
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Under the guidance of Executive Chef Daniel Bruce, and the Chef de Cuisine, the Sous Chef will assist in leading and managing the RWSG Kitchen and Kitchen employees, ensuring exceptional quality and presentation of all menu items, and proper handling and storage of all food items in accordance with health regulations.
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