Sous Chef

Description

Job Summary: Coral Marina Restaurant is seeking a Sous Chef to manage kitchen operations, lead staff, and ensure quality, hygiene, and inventory control. Key Highlights: 1. Manage kitchen operations 2. Lead staff and ensure dish quality 3. Dynamic and creative environment ***Coral Marina Restaurant is seeking a Sous Chef*** ***Job Objective*** Manage kitchen operations as the chef’s right-hand person. Lead staff, guarantee dish quality and consistency, control inventory, and ensure compliance with hygiene and safety standards. ***Main Responsibilities:*** **1\.** Supervise and direct kitchen staff (cooks, assistants) in daily tasks, ensuring a productive environment. 2\. Ensure every dish meets flavor, presentation, and temperature standards before being served to customers. 3\. Replace the chef during their absence, assuming decision-making responsibilities. **4\.** Control inventory, place supply orders, and manage costs (standardized recipes) to maintain profitability. 5\. Train new staff and coach the kitchen brigade on restaurant techniques and recipes. 6\. Assist in menu design, dish creation, and testing of new recipes. ***Requirements:*** 1\. Minimum 2 years’ experience as Sous Chef 2\. Ability to coordinate teams. 3\. Proactive, detail-oriented, organized, and service-minded. 4\. Results-oriented 5\. Knowledge of food hygiene handling. 6\. Leadership and teamwork skills. 7\. Ensure compliance with recipes, standards, and hygiene regulations. 8\. Input control and support in inventory management. 9\. Proficiency across all kitchen areas: cold line, hot line, production, and grill. **We Offer:** 1\. Net monthly salary of $ 10,500 to $ 11,500 2\. Statutory benefits 3\. Growth opportunities 4\. Dynamic and creative environment 5\. Tips Work Schedule: Monday to Sunday, with one weekday day off Location: Plaza del Heroismo Veracruzano, Zona Portuaria C.P. 91709, Veracruz, Veracruz Position Type: Full-time Salary: $10,500.00 \- $11,500.00 per month Workplace: On-site employment