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Job Description
Reports to: Head Chef
Responsibilities
1. Help in the preparation and design of all food menus
2. Produce high-quality plates in both design and taste
3. Ensure the kitchen operates efficiently and meets quality standards
4. Fill in for the Head Chef in planning and directing food preparation when necessary
5. Resourcefully solve issues and manage problematic situations
6. Manage and train kitchen staff, establish schedules, and assess performance
7. Order supplies and maintain inventory
8. Enforce sanitation regulations and safety standards
9. Maintain professionalism with co-workers and customers
10. Ensure a safe and clean environment, complying with HACCP and food safety regulations
Requirements
* 3+ years of experience as a Sous Chef
* Understanding of cooking methods, ingredients, equipment, and procedures
* Excellent kitchen and staff management skills
* Ability to handle emergencies accurately and quickly
* Familiarity with industry best practices
* Must hold a valid work permit
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