Restaurant Manager & Sous Chef

For Sous Chef Role- Job duties may include: Assisting the Head Chef in creating menu items and recipes and developing dishes.
Assisting with the management of health and safety.
Assist with the budgeting.
Preparing, cooking, and presenting high quality dishes within the specialty section.
Deputies in the Head Chef's absence.
Ensure all chefs are familiar with the day's requirements.
Ensure the necessary stocks are on hand at the right quality and quantity.
Ensure all staff are treated fairly and with courtesy.
Ensure timetables, leave rosters, and attendance registers are up to date.
Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to.
Ensure all maintenance problems are promptly reported and followed up.
Ensure all communications between restaurant and kitchen run smoothly.
Ensure each cook receives the correct orders for the appropriate tables.
Ensure each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature.
Ensure regular on-the-job training is conducted so that subordinate staff perform their duties correctly.
Any other duties the employer may reasonably require.
Job Type: Full-time Pay: $25.00 – $30.00 per hour Expected hours: 30 – 40 per week Benefits: Employee discount Schedule: Evening shift Public holidays Weekend availability #J-18808-Ljbffr