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Head Cook
2 months ago
We are seeking a highly skilled and experienced Executive Sous Chef to join our team at Nancy O's. As a key member of our culinary team, you will be responsible for maintaining the highest standards of food quality, presentation, and service.
Key Responsibilities- Food Cost Management: Maintain accurate records of food costs, consumption, sales, and inventory to ensure optimal profitability.
- Operational Analysis: Analyze operating costs and other data to identify areas for improvement and implement cost-saving measures.
- Culinary Leadership: Demonstrate new cooking techniques and new equipment to cooking staff, and supervise the activities of specialist chefs, chefs, cooks, and other kitchen workers.
- Menu Development: Prepare and cook food on a regular basis, or for special guests or functions, and prepare and cook meals or specialty foods to meet the highest standards of quality and presentation.
- Supply Chain Management: Requisition food and kitchen supplies to ensure seamless kitchen operations.
- Customer Service: Prepare dishes for customers with food allergies or intolerances, and train staff in preparation, cooking, and handling of food to ensure exceptional customer service.
- Work Environment: Work in a fast-paced kitchen environment, with a focus on maintaining a clean and safe working space.
- Work Schedule: Work 40 hours per week, with flexibility to work varying shifts, including evenings and weekends.
- Education: Secondary (high) school graduation certificate.
- Experience: 1 year to less than 2 years of experience in a similar role, or equivalent experience.
English is the primary language of communication in this role.