SOUS CHEF
Role Overview
Supports the Head Chef in daily kitchen operations and delivers consistently high-quality cuisine.
Combines hands-on culinary work with kitchen team supervision, menu development, food preparation, and presentation.
Contributes to guest satisfaction and the Café del Mar experience in a beachside environment.
Key Skills for This Role
Full Job Posting
Role overview
Supports the Head Chef in daily kitchen operations and delivers consistently high-quality cuisine.
Combines hands-on culinary work with kitchen team supervision, menu development, food preparation, and presentation.
Contributes to guest satisfaction and the Café del Mar experience in a beachside environment.
Kitchen operations and food safety
- Supervise kitchen operations with the Head Chef and coordinate with service and bar teams.
- Maintain dish quality, presentation, kitchen cleanliness, and organization.
- Follow health, safety, hygiene, and HACCP standards.
- Assist with inventory, suppliers, food and labor costs, waste reduction, and profitability.
Menu and team development
- Contribute menu ideas aligned with the brand and guest preferences, follow culinary trends, and support innovation.
- Ensure recipes and presentation standards are followed.
- Train and mentor staff, assist with scheduling and daily assignments, and support team development.
Guest, events, and administration
- Support special events, promotions, and VIP functions with restaurant management.
- Engage with guests as needed and respond professionally to food-related concerns.
- Oversee stewarding and sanitation, conduct food safety inspections, and maintain clean equipment and utensils.
- Assist with kitchen reports, operational records, and company policy compliance.
Qualifications
- At least 5 years in a high-volume, upscale restaurant or beach club, including at least 2 years as a Sous Chef.
- Culinary degree or equivalent professional training is preferred.
- Experience in menu development, kitchen operations, and HACCP compliance.
- Requires leadership, communication, organization, time management, inventory, and cost-control abilities.
- Must be flexible to work shifts, weekends, and holidays.
Physical requirements
- Ability to stand for extended periods and work in a fast-paced kitchen.
- Manual dexterity to handle kitchen equipment and tools; able to work indoors and outdoors as required.
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