Sous Chef - Vizz Group : Job Details

The Role

Grand Brasserie Sous Chef assists in driving culinary excellence across the entirety of the business by focusing on the jewel box property. The Sous Chef helps define and execute the high standards set for Grand Brasserie Restaurant launch, producing a high-quality, sustainable, and wellness-focused menu. Directly reporting to Grand Brasserie Chef de Cuisine and the General Manager, the Sous Chef is a representative of the culinary leadership team. A strong emphasis is placed on candidates' ability to train and motivate teams to take pride in products and excel beyond standards and expectations.

Responsibilities & Requirements

• 4+ years of experience in a similar role, leading concept-driven kitchens.

• Drive internal teams to meticulously manage the physical appearance and behind-the-scenes operations of a first-class cultural institution.

• Training, development, and mentorship of in-house teams to ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all culinary team members are following these standards.

• Assists the Chef de Cuisine in menu development; considers the availability of raw food and ingredients, availability of skill required in preparing new menus, always upholding the high standards set for the Verōnika culinary program.

• Ensure kitchen operations can run smoothly and efficiently with a mind toward Member and Guest, as well as employee experience.

• Maintain complete knowledge of and compliance with all Health & Safety, company Employment policies/service procedures/standards as these relate to the kitchen and culinary team.

• Implement all DOH requirements and HACCP safety program across all kitchens.

• Under the guidance of the Chef de Cuisine, Coordinate training activities for the kitchen and other production and all back of house employees while continuously mentoring and monitoring their performance.

• Is present in the kitchen with the team during prime service periods and work in the kitchen/prep for most of their scheduled time.