Sous Chef

SUMMARY:
Restaurant at a Boutique Winery close to Durbanville is looking for a Sous Chef to direct operations along with the Executive Chef within kitchen area to maximize performance and profitability by creating a positive and productive work environment, ensuring superior guest service and compliance with quality, hygiene and operational standards.

POSITION INFO:
Duties:
 
Assumes full responsibility alongside the Executive chef for kitchen operations.
Oversee daily operations, providing a proactive work environment to team members.
Ensure superior service and compliance with quality and operational standards and pro-actively planning as appropriate.
Assist Executive Chef in monitoring of Annual Operating, Capex budgets, costs, control systems and procedures.
Monitor and control stock flow within all storage areas by appointing champions, training them appropriately and monitoring them.
Manage, track and minimize breakages and ensure efficient OE usage, using daily management checklists and taking appropriate/ remedial action as required.
Ensure operating systems are updated with correct pricing and items and manage daily / weekly / monthly stock control procedures.
Champion training programs as set out by Executive Chef, recipe innovation and assisting in development of staff to build high performance teams.
Ensure consistent and effective performance management is applied to all, giving guidance and feedback as appropriate.
Monitor procurement, cost of sales and other expenses in line with budget.
Maintain effective and positive working relationships with team members and other operational / support areas.
Understand company values and strategic goals and work within these parameters.
Sharing knowledge of sustainable cooking, great food, wine and hospitality.
Knowledge of and adherence to company policies and departmental SOP’s.
Ensure the highest standards of service are provided with confidence and enthusiasm.
Maintain effective working relationships with colleagues across the board and assist own and other departments when needed.
Achieve targets as set out by company – regarding financial targets, operational targets, people Management and guest satisfactory targets.
Proactively promote the company and food and wine experiences.
 
Requirements:
 
Grade 12
Degree or Diploma in Culinary Arts or Cheffing
At least 10 years’ experience in Kitchen operations
Positive proactive approach, with proven success at managing a team
Strong interpersonal and communication skills with a hands-on management approach
Able to work under pressure in a fast-paced environment, with the flexibility to adapt to shifting dynamics
Superlative product knowledge with excellent time management skills
Environmentally responsible and willing to learn more.
Good financial acumen with proven skill in translating ‘the numbers’ to appropriate action
Strong admin focus with superior organizational skills
A creative and innovative thinker, willing and able to inspire teams with a desire to exceed guest expectations at all times
Flexible and willing to ‘go the extra mile’
Able to work shifts.
A vibrant and responsible approach with a cheerful and service-oriented outlook.