SOUS CHEF

The Sous Chef is a vital member of the culinary leadership team, responsible for supporting the Head Chef in managing daily kitchen operations and delivering a consistently high standard of cuisine. This role combines hands-on culinary expertise with team supervision, ensuring smooth service, precise execution, and adherence to food safety protocols. The Sous Chef contributes to menu development, oversees food preparation and presentation, and plays a key role in training and motivating the kitchen brigade. With a focus on creativity, efficiency, and guest satisfaction, the Sous Chef helps bring the Café del Mar experience to life in a dynamic beachside environment. Key Responsibilities Kitchen Leadership Operations • Support the Head Chef in supervising kitchen operations and coordinating with service and bar teams. • Ensure consistent quality and presentation of all dishes. • Maintain cleanliness and organization across all kitchen areas. • Ensure compliance with health, safety, hygiene, and HACCP standards. • Assist in inventory management and supplier coordination. • Help monitor food and labor costs, minimizing waste and supporting profitability. Menu Development Culinary Innovation • Contribute ideas for new menu items aligned with Café del Mar’s brand and guest preferences. • Ensure adherence to recipes and presentation standards. • Stay informed on culinary trends and support innovation in the kitchen. Team Management Training • Assist in training and mentoring kitchen staff. • Help manage staff scheduling and daily task assignments. • Provide feedback and support team development. Guest Experience Special Events • Support special events, promotions, and VIP functions in collaboration with restaurant management. • Engage with guests when needed to ensure satisfaction with food quality. • Address guest concerns related to food professionally and promptly. Stewarding Sanitation • Oversee stewarding practices and ensure proper sanitation of equipment and utensils. • Conduct inspections to maintain food safety standards. Administrative Financial Responsibilities • Assist in preparing kitchen-related reports and maintaining operational records. • Support compliance with company policies and procedures. Qualifications • Minimum 5 years of experience in a high-volume, upscale restaurant or beach club, with at least 2 years in a Sous Chef role. • Culinary degree or equivalent professional training preferred. • Strong leadership and communication skills. • Experience in menu development, kitchen operations, and HACCP compliance. • Excellent organizational and time management abilities. • Proficiency in inventory and cost control. • Creativity, attention to detail, and a passion for hospitality. • Flexibility to work shifts, weekends, and holidays Physical Requirement • Ability to stand for extended periods and work in a fast-paced kitchen environment. • Manual dexterity to handle kitchen equipment and tools. • Able to work in both indoor and outdoor environments, as required by the restaurant’s location.