Crossroads Cookery Sous Chef/Asst. Kitchen Manager

Benefits

Additional Information

Kitchen professional with kitchen management experience. Leadership of kitchen staff during both prep and service shifts. Responsibilities and Duties - Staff Management: Oversee training, scheduling and regulate kitchen staff to ensure efficiency, consistency, and Food Safety compliance as designated by THD and the Crossroads Cookery during periods of prep as well as shift service. Running pass during service in the absence of the Head Chef. - Inventory Management: Ordering inventory items in order to reach par levels across all shifts for every menu item. - Menu development : Work alongside Head Chef to improve the prep strategies and execution of the menu. Additionally assisting in menu special items and seasonal tasting menus. - Food Prep: Prepare food and have extensive knowledge of written recipes and to assist other cooks/chefs. Competency with kitchen equipment and tools. Restock supplies as needed. - Customer Service : Ensure customers are receiving excellent service and product amongst yourself and staff. Improving systems for the everyday operation of the kitchen and training other staff. Making sure food reaches guests in a timely fashion. - Work as a team : Pitch in where the Kante Group/Crossroads Cookery team needs support. - Customer service experience - Willingness and desire to work an inclusive environment - Willingness to learn - Previous management experience - Strong interpersonal skills - Previous kitchen experience All your information will be kept confidential according to EEO guidelines.

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