**POSITION OBJECTIVE.** The Sous Chef is the second-in-command in the kitchen, responsible for assisting the Executive Chef in supervising, coordinating, and executing all culinary operations. This role is essential to maintaining The Grill Gallery's standards of quality, hygiene, and efficiency. We are seeking a professional with proven experience managing and operating high-volume kitchens, capable of serving groups of 20 or more people per service while maintaining excellence in food preparation. **PRIMARY FUNCTIONS AND RESPONSIBILITIES.** ***Operational Leadership and High-Volume Management*** Take charge of the kitchen in the absence of the Executive Chef, ensuring continuity and food quality. Efficiently supervise and coordinate the daily operations of all kitchen stations, managing peak service periods. Manage workflow to optimize speed and consistency in dish production. ***Team Management*** Lead, train, and motivate a large kitchen team, fostering a positive and highly productive work environment. Oversee proper task distribution and ongoing staff training in culinary techniques, standards, and protocols. **Production and Quality Control** Ensure all food is prepared according to recipes, portion sizes, and presentation standards established by The Grill Gallery. Implement and strictly enforce hygiene, food safety, and cleanliness protocols across all kitchen areas. **CULINARY DEVELOPMENT** *Assist the Executive Chef in developing and implementing new menus, techniques, and specials.* **POSITION REQUIREMENTS** ***Education:*** * Bachelor’s degree or Technical Degree in Gastronomy, Culinary Arts, or related field. ***Experience:*** * Minimum of 3 to 5 years of experience as Sous Chef or Senior Station Chef in fine dining restaurants, hotels, or high-volume, reputable establishments. * Proven experience in operational management and food preparation for events and services involving at least 20 people simultaneously. ***Technical Skills:*** * Mastery of classical and contemporary culinary techniques, with emphasis on grilling and avant-garde cuisine (according to The Grill Gallery concept). * Cost and inventory management. * Food hygiene and safety regulations (verifiable). * Leadership skills: Proven experience managing kitchen teams of 50 or more people. ***Skills and Abilities*** * Effective communication and negotiation skills. * High stress tolerance and adaptability in dynamic environments. * Analytical thinking and results-oriented focus. * Creativity and innovation in culinary proposals. * Attention to quality and detail. * Conflict resolution and decision-making skills. * Clear and assertive communication. * Customer focus and service orientation. * Organization, punctuality, and dynamism. ***General Conditions*** * **Schedule:** Rotating shifts, availability required on weekends and holidays. * **Internal Relationships:** General Management, Service Management, Purchasing, and Administration. * **Uniform:** Provided by the restaurant. * **Days off:** Rotating day off during the week. * **Benefits and perks:** IMSS, weekly pay, tips, food and beverages. Job type: Full-time Salary: $3,500.00 - $4,500.00 per week Benefits: * Salary increases * Free drinks * Employee discount * Discounts and preferential pricing * Sick days * Flexible schedule * Option for indefinite contract * Medical expense insurance * Dining room service * Discounted dining room service * Restaurant vouchers Work location: On-site