Sous Chef Supervisor

Sous Chef / Supervisor oversees the kitchen's operations and manages all aspects of the dining experience. Their responsibilities include:

1. Food preparation: Managing the workflow of all aspects of food preparation, including ordering food, creating menus, and overseeing food deliveries.
2. Staff management: Supervising kitchen staff, delegating tasks, and monitoring staff scheduling.
3. Safety and compliance: Ensuring compliance with health and safety regulations and knowledge of first aid.
4. Inventory and supplies: Maintaining kitchen inventory and supplies.
5. Quality control: Driving guest satisfaction through quality control and efficiency.
6. Time management: Prioritizing tasks, creating schedules, and monitoring kitchen operations.

Some skills and experience that managers should have include:

1. Proven work experience as a kitchen manager, restaurant manager, or head chef.
2. Hands-on experience with planning menus and ordering ingredients.
3. Knowledge of a wide range of recipes.
4. Excellent organizational skills.
5. Conflict management abilities.
6. Ability to manage a team in a fast-paced work environment.
7. Flexibility to work during evenings and weekends.
8. Good communication and leadership skills.