Sous Chef Supervisor

Sous Chef / Supervisor oversees the kitchen's operations and manages all aspects of the dining experience. Their responsibilities include:

Food preparation: Managing the workflow of all aspects of food preparation, including ordering food, creating menus, and overseeing food deliveries.
Staff management: Supervising kitchen staff, delegating tasks, and monitoring staff scheduling.
Safety and compliance: Ensuring compliance with health and safety regulations, and knowledge of first aid.
Inventory and supplies: Maintaining kitchen inventory and supplies.
Quality control: Driving guest satisfaction through quality control and efficiency.
Time management: Prioritizing tasks, creating schedules, and monitoring kitchen operations.

Some skills and experience that managers should have include:

Proven work experience as a kitchen manager, restaurant manager, or head chef.
Hands-on experience with planning menus and ordering ingredients.
Knowledge of a wide range of recipes.
Excellent organizational skills.
Conflict management abilities.
Ability to manage a team in a fast-paced work environment.
Flexibility to work during evenings and weekends.
Good communication and leadership skills.


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