Kitchen Sous Chef

Mission The Kitchen Sous-Chef serves as the Executive Sous-Chef’s direct representative on the floor. He or she coordinates the activities of the various kitchen teams, ensures that culinary standards are followed, and maintains the continuity of operations. He or she also contributes to talent development and fosters a culture of excellence, collaboration, and hospitality. Main Responsibilities 1. Oversee daily culinary operations • Ensure that food production runs smoothly across the various outlets. • Ensure the quality, presentation, and consistency of dishes. • Ensure compliance with recipes, technical specifications, and the institution’s standards. • Ensure the continuity of operations in the absence of the Executive Sous-Chef. 2. Mentor and develop teams • Guide, coach, and support Culinary Instructors and students in training. • Promote a culture of responsibility, collaboration, and continuous improvement. • Participate in the onboarding and development of new employees. 3. Ensure quality, hygiene, and safety standards • Ensure compliance with HACCP standards and applicable regulations. • Monitor the cleanliness, organization, and safety of workspaces. • Implement necessary corrective actions in the event of non-compliance. • Adhere to the school’s strict dress code and always maintain impeccable appearance (shaving, cleanliness, chef’s hats, and beard covers). 4. Optimize Resources and Operational Performance • Participate in production and human resources planning. • Control ingredient costs and minimize food waste. • Ensure effective management of stock, orders, and inventory. 5. Contribute to the learning and hospitality experience • Bridge the gap between academic objectives and operational needs. • Ensure that the kitchens provide a challenging and inspiring learning environment. • Embody the Hospitality Mindset and promote a culture centered on service excellence and customer experience.