Sou Chef/Kitchen Manager

Responsibilities:
- Assist the Director of Food and Beverage in managing kitchen operations and overseeing food preparation
- Collaborate with the culinary team to create and execute menus
- Ensure food quality and presentation meets the highest standards
- Supervise and train kitchen staff, including line cooks and prep cooks
- Monitor inventory levels and order supplies as needed
- Maintain a clean and organized kitchen environment
- Adhere to all food safety and sanitation regulations

Skills:
- Strong culinary skills and knowledge of various cooking techniques
- Excellent time management and organizational skills
- Ability to work well under pressure in a fast-paced environment
- Attention to detail and a passion for creating exceptional dishes
- Effective communication and leadership abilities
- Flexibility to work evenings, weekends, and holidays as required

Please note that bartending experience is not relevant to the role of Sous Chef.