Sous Chef

The Sous Chef-Garde Manger is responsible for the daily operations of the cold kitchen, ensuring the highest quality of food preparation and presentation. They work closely with the Executive Chef to develop seasonal menus, handle inventory management, and maintain the sanitation and cleanliness standards of the kitchen. The Sous Chef-Garde Manger also supervises the cold kitchen staff and ensures that all food safety protocols are strictly followed.

Responsibilities

1. Prepare and present cold food items such as salads, pâtés, and cured meats.
2. Develop and implement creative and innovative menu items.
3. Monitor inventory levels and ensure proper storage and rotation of ingredients.
4. Maintain cleanliness and organization of the cold kitchen area.
5. Train, mentor, and supervise the cold kitchen staff.
6. Collaborate with the Executive Chef to create seasonal menus.
7. Ensure compliance with all health and safety regulations.
8. Coordinate with other departments to ensure timely service.

Minimum Requirements

1. A culinary degree or equivalent work experience.
2. Proven experience as a Sous Chef-Garde Manger or similar role.
3. In-depth knowledge of cold food preparation techniques and food safety practices.
4. Strong organizational and leadership skills.
5. Excellent communication and interpersonal abilities.