About The Role
At Banner House, we are looking for an ambitious Executive Sous Chef to help manage all aspects of our food offerings. You must be passionate about food, ingredients, seasonality and have the drive and ambition to lead, recruit and train the team in the Executive Chef’s absence. As Executive Sous Chef you will work closely with the Executive Chef to be the driving force behind our members and guests. You will have an in-depth health and safety knowledge ensuring that standards are kept in line. We are looking for a person with a clear understanding of what it takes to run the kitchen in the head chef’s absence and be an inspirational and knowledgeable leader to the brigade.
What You'll Do
- Oversee the overall operations of the kitchen, ensuring it is organized and timely.
- Successfully communicate and collaborate with the Executive Chef to plan menus, create recipes, and ensure smooth function.
- Contribute to menu planning, offering creative input and expertise.
- Active role in food preparation, ensuring that dishes are prepared to specifications and meet a high-quality standard.
- Work closely with other departments, such as front-of-house staff, to ensure smooth coordination and delivery of dishes throughout our member’s dining experience.
- Assist in controlling food costs by monitoring inventory, minimizing waste, and implementing efficient production techniques.
- Constantly seek opportunities for improvement, whether in menu development, kitchen operations, or staff training.
- Attend training sessions and contribute to mentoring and educating new and existing team members in areas they aspire to develop.
- Lead and support the kitchen team, cultivating a positive work environment that promotes teamwork and motivation.
Qualifications
- Minimum of 3 years of experience as an Executive Sous Chef in a high-end and fast-paced restaurant of similar establishment.
- Strong foundation in culinary techniques, including proficiency in various cooking methods, knife skills, and food preparation.
- In-depth knowledge of different cuisines, ingredients, and flavor profiles.
- Ability to contribute to menu planning and development, creating innovative and appealing dishes that meet the needs and preference of the target audience. Knowledge of ingredients and the ability to incorporate them into menu offerings.
- Strong leadership skills to effectively manage and motivate a team of kitchen staff. The ability to delegate tasks, provide guidance, and foster a positive and productive work environment. Excellent communication and interpersonal skills.
- A thorough understanding of kitchen operations, including organization, workflow management, food cost control, and budgeting. Experience with scheduling, ordering supplies, and maintaining kitchen equipment.
- In-depth knowledge of food safety regulations. Including HACCP standards, and the ability to implement and enforce proper hygiene practices. Awareness of allergen management and dietary restrictions.
- Strong problem-solving and decision-making skills to address challenges that may arise in the kitchen, such as equipment malfunctions, staffing issues, or time constraints.
- Flexibility in schedule, including morning, night, weekends, and holidays as needed.
- Collaborate effectively with other departments, such as front-of-house staff, to ensure smooth coordination and delivery of exceptional dining experience.