Job Summary:


We seek an experienced Sous Chef to lead our high energy bar-restaurant's kitchen. The ideal candidate will embody our kitchen culture, be hands-on, and drive excellence. Key responsibilities include:


Key Responsibilities:
1. Lead and manage kitchen operations, maintaining high standards.
2. Foster a positive kitchen culture, building rapport and respect.
3. Rotate through stations, ensuring process understanding and improvement.
4. Develop and implement efficient stock management, ordering, and inventory systems.
5. Manage administrative tasks: recipe/costing logs, PLU reports, performance reports.
6. Identify and address kitchen issues: menu, plating, team performance, revenue fluctuations.
7. Mentor and discipline kitchen staff, promoting growth and accountability.
8. Drive innovation: research, introduce new suppliers, negotiate costs.
9. Maintain exceptional housekeeping and hygiene standards.
10. Collaborate with management to achieve business objectives.


Requirements:

• 2+ years of experience as a Sous Chef.

• Proven leadership and team management skills.

• Excellent culinary skills, knowledge of traditional and modern techniques.

• Strong administrative and organizational abilities.

• Ability to work under pressure, manage multiple tasks.

• Commitment to maintaining high standards.

• Creative problem-solver, resourceful and innovative.
  

Reports to: Head Chef


Salary: $3500 (probation, 6 months), potential 10-15% increment upon confirmation
Quarterly Incentives: 25-50% of base salary (performance-based)
Benefits:

• Annual leave: 14 days

• Paid sick leave: 14 days

• Medical claims: $250

• Dental claims: $200

• Wellness claims: $300
  

Working Hours: 10:30 am - 2:30 pm, 4:30 pm - 1 am (Monday - Saturday)


If you're passionate about culinary excellence and leading a high-performing team, please apply.