Sous Chef - Delaire Graff Restaurant

• Manage and lead the kitchen staff in the Head Chef's absence;
• Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating;
• Oversees and organizes kitchen stock and ingredients;
• Ensures a first-in, first-out food rotation system and verifies all food products are correctly dated and organized for quality assurance;
• Keeps cooking stations stocked, especially before and during prime operation hours;
• Train and assess staff on the job;
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and address budgetary concerns;
• Supervises all food preparation and presentation to ensure quality and restaurant standards;
• Works with the Head Chef to maintain kitchen organization, staff ability and training opportunities;
• Assists the Head Chef with menu creation;
• Monitor and maintain health and safety;
• Maintain staff and leave rosters;
• Ensure that all CDPs are familiar with the weekly and daily reservations, events and menu requirements;
• Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.

• Culinary Diploma;
• Preferably +/- 4 years previous in a senior chef role;
• Own transport;
• Leadership and management skills;
• Able to work in a team;
• Basic computer skills (word, excel, outlook);
• Excellent written & oral communication skills;
• Strong organizational skills;
• Attention to detail;
• Availability to work within opening hours (e.g., evenings, public holidays, weekends);
• Ability to work under pressure;
• Creative problem-solving skills;

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