Back to search
• Assist the Executive Chef in planning menus, prepping stations, and coordinating service.
• Supervise line cooks and kitchen assistants, delegating tasks and monitoring performance.
• Ensure recipes, portion sizes, and presentation standards are followed consistently.
• Step in to run the kitchen and manage service when the Executive Chef is unavailable.
• Monitor stock levels and assist with ordering and receiving deliveries.
• Maintain cleanliness and organization of the kitchen in line with food safety standards.
• Support training of new kitchen staff and provide on-the-job coaching.
• Report equipment issues, stock shortages, or quality concerns to the Executive Chef.
Requirements
• Minimum 2–3 years of experience working in a professional kitchen, with at least 1 year in a supervisory or sous chef role.
• Culinary training/certification preferred.
• Solid understanding of food safety and hygiene practices; food handling certificate required.
• Ability to work efficiently under pressure during busy service periods.
• Good leadership, communication, and multitasking skills.
• Flexibility to work evenings, weekends, and holidays as required.
• Physical stamina to stand for long periods and handle kitchen equipment safely.
Learn more about this Employer on their Career Site
