Senior Sous Chef (A-la-carte)

Job Description

Job Description

The Senior Sous Chef is a partner to the Culinary Director (Executive Chef), responsible for the flawless orchestration of all daily culinary operations and food preparation across all a la carte dining venues. This role acts as the eyes in the kitchen, ensuring quality, consistency, and efficiency in every dish while managing and leading the BOH team.

Responsibilities :

• Oversee all food preparation and cooking activities for all a la carte service periods (lunch, dinner, casual dining), ensuring adherence to the Culinary Director’s recipes and quality standards.
• Manage the BOH staff assigned to a la carte stations, including Sous Chefs, line cooks, and prep cooks, ensuring proper scheduling, training, and performance management.
• Ensure all kitchen areas, especially the a la carte line, are meticulously clean and sanitized throughout the day, following all health and safety regulations.
• Direct and coordinate all a la carte food production during service periods, maintaining a smooth, efficient, and timely flow of orders.
• Assist the Culinary Director in menu development specific to a la carte offerings, inventory management, and cost control initiatives.
• Conduct daily line checks for a la carte service and ensure proper food storage, rotation, and labeling to minimize waste.
• Retrieve packages from the receiving area and properly storing items and discarding unnecessary packaging.
• Lead the kitchen team with a positive and professional attitude, fostering a culture of high performance and mutual respect.

Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company.

Requirements

Required Skills / Abilities :

Education and Experience :

Benefits