Head Chef and Sous Chefs - Located in the Caribbean
- Caribbean Restaurant Group
- Job Type
We are a restaurant group located in the heart of the Caribbean. We have over 11 uniquely different restaurants, offering Gastro Pub Style, Asian Fusion, Tex Mex, Pizza and Pasta and Indian cuisine. We are actively looking for a Head Chef to manage three of our connected kitchens and oversee 35 BOH staff. Additionally we are looking for Sous Chefs as well to join our growing team. The Candidate must possess the ability to quickly and authoritatively delegate job tasks to a large BOH staff of up to 3 restaurants. They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor junior chefs. Essentially, the chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The sous chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. Staff scheduling, inventory, and administrative work. International cuisine experience. Knowledge of sanitary food handling procedures is a must, all kitchen equipment preparation tools, knives, ingredients, variety of food cooking methods, food processors, fryers, grease hoods, grills and slicers, previous prep or line cook experience, food allergies and dietary requirements. Skills in general cooking, English language and professional communication skills are required, must have problem solving abilities, be self- motivated and highly organized. Must have the ability to work long hours on the feet in an extremely warm environment, develop safe efficient work pace, able to remain calm and work under pressure, take direction, problem solve, work in team environment. Responsible for daily preparation of food items in the pantry, fry and other stations in the kitchen, structure station set-up according to menu/ restaurant requirements, prepares all food items in directed sanitary and timely manner, follow recipes, portion controls, presentation and restock all ingredients. Must have minimum 5 year’s experience. Knowledge in menu costing, food preparation, sanitary food handling procedures, use of all kitchen preparation tools, knives, ingredients, various cuisines, variety of cooking methods, food processors, fryers, grease hoods, grills, slicers, previous prep and line cook experience, food allergies and dietary restrictions
Required Skills: Time Management, leadership and mentoring abilities, working in high paced environment, above average cooking skills, English language and professional communication skills are required, must have problem solving abilities, be self-motivating and highly organized, knowledge of food costing, ordering and monitoring supplies, dealing with suppliers Work long hours on various shifts, working of your feet for long stretches at a time, working in a warm environment, developing and the ability to maintain a safe and efficient work environment, leading a team under significant pressure, giving and taking direction, problem solving skills, leading, mentoring and maintaining a positive team attitude.
Minimum 5 years current experience working in a busy, fast paced casual kitchen. Knowledge of menu costing, food preparation, ordering & monitoring supplies, staff delegation and scheduling. Must be available to work all shifts including weekends and holidays. Salary to commensurate experience: US$58,000 – US$72,500, including health insurance and additional benefits.