Sous Chef Saucier

Responsibilities:

- Assisting the Executive Chef in managing the galley and kitchen operations, including food preparation, cooking, and plating

- Overseeing the saucier station and ensuring that all sauces, soups, and gravies are prepared to the highest standards

- Collaborating with the Executive Chef to develop new and innovative menu items, taking into consideration guest preferences and dietary restrictions

- Training and supervising junior chefs and kitchen staff, ensuring that all dishes are prepared and presented according to company standards

- Maintaining a clean and organized work environment, following all food safety and sanitation guidelines

- Managing inventory and ordering supplies to ensure that the saucier station is well-stocked at all times

- Assisting in the creation of daily and weekly menus, taking into account ingredient availability and budget constraints

- Communicating with other members of the culinary team to ensure smooth and efficient operations

- Adhering to all company policies and procedures, including safety protocols and grooming standards

Requirements:

- Minimum of 3 years experience as a Sous Chef Saucier or similar role in a high-volume restaurant or hotel

- Culinary degree or equivalent experience preferred

- Extensive knowledge of various cooking techniques, including sautéing, braising, and roasting

- Strong understanding of flavor profiles and ability to create balanced and flavorful sauces

- Ability to work well under pressure and in a fast-paced environment

- Excellent leadership and communication skills

- Attention to detail and a passion for creating visually appealing dishes

- Ability to work long hours and adapt to a flexible schedule

- Must be able to pass a pre-employment background check and drug test