Job Summary:

As a Sous Chef Specialty at Carbone, you will play a pivotal role as the second-in-command in the kitchen, ensuring high-quality food preparation and exceptional dining experiences for guests. You will manage and organize the kitchen team while adhering to safety guidelines and standard operating procedures set by the Executive Chef.

Responsibilities:

• Assist the Chef De Cuisine in managing daily kitchen operations and leading the kitchen team to ensure efficient service.
• Oversee the preparation, cooking, and presentation of dishes to maintain consistent food quality.
• Coordinate and supervise inventory management, including ordering and receiving supplies.
• Develop and implement menu items, focusing on Italian-American cuisine while ensuring seasonal relevance and creativity.
• Monitor kitchen safety and hygiene standards, ensuring compliance with health regulations.
• Control food costs through budgeting, waste management, and inventory tracking.
• Conduct training and mentoring for kitchen staff to enhance their skills and maintain high service standards.
• Participate in daily briefings and monthly operational meetings, reporting on kitchen performance and initiatives.
• Address and resolve any kitchen issues, guest complaints, or staffing challenges efficiently.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.

Requirements:

• Diploma in Catering or Culinary Arts.
• Minimum of 5 years of professional kitchen experience, with at least 2 years in a similar role.
• Strong background in Italian-American cuisine and its preparation techniques.
• Proven leadership experience within a 5-star hotel or upscale dining environment.
• Excellent communication and interpersonal skills to effectively manage kitchen staff and collaborate with other departments.
• Strong organizational and multitasking abilities to thrive in a fast-paced environment.
• Knowledge of food safety regulations and best practices in kitchen management.
• Creative mindset with a passion for culinary innovation and guest satisfaction.

Level of Education:

• Diploma in Catering or Culinary Arts.

Work Hours:

• Full-time position, including evenings, weekends, and holidays as required.

Experience in Months:

• Minimum of 60 months (5 years) in a professional kitchen environment.