Sous Chef

Description

Job Summary: Supervise and organize kitchen and storage staff to ensure exceptional service and support the Executive Chef in daily operations. Key Highlights: 1. Leadership and supervision of kitchen teams 2. Planning and direction of food preparation 3. Ensuring proper operation and discipline in the kitchen **OBJECTIVE:** Supervise and organize all kitchen staff as well as warehouse personnel to guarantee exceptional service, while supporting the Executive Chef in fulfilling delegated responsibilities. **RESPONSIBILITIES:** * Monitor the activities of cooks and other kitchen staff. * Plan and direct food preparation in the kitchen. * Delegate tasks to other staff members. * Be fully familiar with all kitchen stations, processes, and restaurant recipes. * Ensure the kitchen area operates properly. * Maintain order, cleanliness, and discipline in the kitchen area. * Track incidents occurring in the kitchen area and assist the Executive Chef in resolving them. * Maintain appropriate order and conduct in the kitchen, and promptly identify employees exhibiting suboptimal performance to mitigate such behavior. * Evaluate staff performance and provide relevant feedback. * Guide cooks and kitchen assistants. * Monitor activities carried out in the office and perform necessary supervision during the Executive Chef’s absence. * Estimate daily or weekly staffing needs and communicate these projections to kitchen staff. * Input recipes into the system. **WE OFFER:** * Base salary. * Weekly tips. * Statutory benefits. * Staff meals. * Transportation assistance. * Internal benefits. * Employee discounts. **WORK LOCATION: PLAZA PASEO INTERLOMAS, HUIXQUILUCAN EDOMEX.** Employment type: Full-time Salary: $13,000\.00 \- $15,000\.00 per month Benefits: * Salary increases * Option for indefinite-term contract Education: * Completed high school (Preferred) Experience: * Culinary experience: 1 year (Preferred) Workplace: On-site employment