As the *Sous Chef*, you will play a vital role in overseeing the day-to-day operations of our kitchen. You will be responsible for maintaining the highest standards of food quality, presentation, and hygiene while managing kitchen staff and ensuring efficient kitchen operations.

*Key Responsibilities:*
- Menu engineering, recipe development, and daily operations.
- Supervise, train, and motivate kitchen staff, including line cooks, prep cooks, and kitchen assistants.
- Oversee food preparation and cooking to ensure dishes are prepared to high standards of quality, presentation, and portion control.
- Maintain a clean, organized, and safe kitchen environment, ensuring adherence to food safety and sanitation guidelines.
- Assist with inventory control, ordering supplies, and managing food costs.
- Ensure timely and efficient food production, especially during peak service hours.
- Collaborate with the management to maintain high levels of consistency, quality, and creativity in the dishes.
- Provide leadership and direction during service hours, ensuring smooth operations and resolving any issues that may arise.
- Help develop and implement training programs for junior kitchen staff.

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*Qualifications:*

- *Previous Experience:* At least 5-10 years of experience in a kitchen, with at least 3 years in a supervisory or leadership role (e.g., line cook, lead cook, etc.).
- *Culinary Education:* Formal culinary training (e.g., culinary school, apprenticeships) is preferred, but not required.
- *Leadership Skills:* Strong leadership and team management skills, with experience training and motivating kitchen staff.
- *Culinary Knowledge:* In-depth knowledge of food preparation techniques, plating, and presentation, as well as kitchen safety and sanitation practices.
- *Organizational Skills:* Ability to manage multiple tasks in a fast-paced environment, with strong attention to detail and excellent time-management skills.
- *Creativity:* Ability to contribute to menu planning, recipe development, and the creative aspects of the kitchen.
- *Physical Stamina:* Ability to work long hours on your feet in a fast-paced environment.
- *Communication:* Strong communication skills to effectively liaise between kitchen staff, front-of-house, and management