Sous Chef

Description

Job Summary: Supervise and organize kitchen staff, ensure exceptional service, and support tasks delegated by the Executive Chef. Key Highlights: 1. Supervision and organization of kitchen staff. 2. Planning and direction of food preparation. 3. Maintenance of order, cleanliness, and discipline in the kitchen. **OBJECTIVE:** Supervise and organize all kitchen staff as well as the storage area to ensure exceptional service, while supporting the tasks delegated by the Executive Chef. **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 proper order and conduct in the kitchen, and promptly identify employees exhibiting suboptimal performance to mitigate such behavior. * Evaluate staff performance and provide appropriate feedback. * Guide cooks and kitchen assistants. * Monitor activities conducted 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. * Enter 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.** Position Type: Full-time Salary: $13,000\.00 \- $15,000\.00 per month Benefits: * Salary increases. * Option for an indefinite-term contract. Education: * Completed high school (Preferred). Experience: * Culinary experience: 1 year (Preferred). Workplace: On-site employment