Sous Chef

Description

Position Summary: Coordinate and supervise daily kitchen operations, ensuring quality and consistency, and lead the team to maintain restaurant standards. Key Highlights: 1. Key role in coordinating and supervising kitchen operations. 2. Leadership and training of culinary team. 3. Focus on contemporary Mexican gastronomy. Important: Balcón del Zócalo Restaurant, located in the Historic Center, stands out for its contemporary Mexican cuisine and prime location. We are seeking a: **SOUS CHEF FOR MEXICAN CUISINE** **Position Objective** Serve as the Executive Chef’s right hand. Coordinate and supervise daily kitchen operations to ensure quality, consistency, and service timing. Assume full kitchen control in the Executive Chef’s absence. **Requirements** * Education: Technical Diploma in Gastronomy or Bachelor’s Degree in Culinary Arts. Related certifications. * Experience: Minimum 3\-4 years in professional kitchens. At least 1 year as Line Cook Supervisor or Shift Lead. **Technical Knowledge:** * Proficiency in hot, cold, grill, and basic pastry techniques. * Ability to manage standard recipes and recipe costing sheets (bill of materials). * Cost and inventory control. * Food hygiene and safety regulations. * Operation of major equipment: ovens, griddles, blast chillers, vacuum sealers. **Main Responsibilities** Operations and Production * + Supervise food preparation according to standard recipes and quality standards. * Coordinate food expediting during service to ensure proper timing and plating. * Monitor portion sizes, waste, and food costs. * Open or close the kitchen according to assigned shift. Team Leadership * Assign stations and tasks to kitchen staff. * Train new cooks on techniques, recipes, and hygiene practices. * Evaluate performance and resolve conflicts promptly. * Cover any station in case of staff absences. Inventory and Purchasing * Place orders with suppliers alongside the Executive Chef. * Receive goods, inspect quality and temperature. * Manage FIFO inventory and prevent stockouts or overstocking. * Report waste and spoilage. * Hygiene and Safety * Ensure compliance with Distintivo H / NOM\-251\-SSA1\ standards. * Supervise deep cleaning of equipment and areas. * Monitor refrigeration, cold line, and hot line temperatures. * Maintain cleaning logs and traceability records. **Skills:** * Leadership and personnel management under pressure. * Clear communication in real time. * Production organization and planning. * Problem-solving during service. * Physical stamina for long shifts and extended standing. **BENEFITS:** * Base salary plus attractive weekly tips. * Statutory benefits. * Enhanced benefits. * Life insurance. * Complimentary employee cafeteria. * Grocery vouchers. * Medical membership. * Discounts. * Training programs. * etc. **WORK DAYS AND HOURS WILL BE DETERMINED BY THE CHEF. FLEXIBLE TIME AVAILABILITY IS REQUIRED.**