Sous Chef

Sous Chef

V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and entertainment experiences to our patrons. With a diverse portfolio of bars and restaurants, each offering a unique atmosphere and a commitment to outstanding culinary experiences, we aim to create memorable moments for our valued guests.

V&E Hospitality Group is seeking a skilled and experienced culinary professional to join our team as a Sous Chef. The Sous Chef plays a pivotal role in supporting the Executive Chef in overseeing the kitchen operations, menu development, and culinary team leadership. If you are a culinary expert with a passion for innovation and leadership, we encourage you to apply.

Key Responsibilities:

1. Menu Development: Collaborate with the Executive Chef in designing and executing innovative and appealing menu items, considering guest preferences, seasonal ingredients, and cost control.
2. Food Preparation: Oversee and participate in food preparation, ensuring the highest standards of taste, presentation, and quality are consistently met.
3. Kitchen Management: Assist in managing all aspects of kitchen operations, including staff scheduling, training, and supervision, to ensure efficient and smooth service.
4. Quality Control: Maintain a high standard for food quality and consistency. Conduct quality checks at every stage of preparation.
5. Team Leadership: Mentor and motivate kitchen staff, including line cooks, prep cooks, and dishwashers. Foster a positive and collaborative work environment.
6. Inventory Management: Assist in monitoring and managing inventory levels, minimizing waste, and optimizing ingredient usage.
7. Kitchen Sanitation: Ensure compliance with food safety and sanitation standards, including proper storage, labeling, and handling of ingredients and equipment.
8. Plating and Presentation: Oversee the plating of dishes to ensure they meet the established visual and taste standards.
9. Kitchen Efficiency: Assist in optimizing kitchen workflows and processes to increase productivity and reduce wait times.
10. Compliance: Ensure compliance with all health and safety regulations and kitchen policies.

Qualifications:

• Proven experience as a Sous Chef or in a similar culinary leadership role.
• Culinary expertise, including advanced cooking techniques, food preparation, and menu development.
• Strong leadership, communication, and interpersonal skills.
• Excellent problem-solving abilities and a proactive approach to addressing challenges.
• Knowledge of food safety, sanitation, and industry best practices.
• Availability to work evenings, weekends, and holidays as needed.
• Culinary degree or related certification is a plus.

Physical qualifications:

· Ability to move throughout the dining room effectively.

· Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs.

· Ability to perform reaching and stooping motions.

Benefits:

• Competitive salary and performance-based bonuses.
• Opportunities for career advancement within V&E Hospitality Group.
• Employee discounts on food and beverages.
• A positive and dynamic work environment.
• Training and development opportunities.

V&E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

We use eVerify to confirm U.S. Employment eligibility. We run background checks on all new hires in this position.