We are seeking an experienced and motivated Sous Chef to join our culinary team, specializing in batch cooking, meal prep, and delivery services. The ideal candidate will have a strong background in high-volume cooking, menu planning, and operational efficiency. This role involves preparing large quantities of meals, ensuring consistency in quality, managing kitchen staff, and adhering to all health and safety guidelines. The Sous Chef will also collaborate closely with delivery teams to ensure timely and accurate distribution of meals.

Responsibilities:

• Batch Cooking: Lead the preparation of high-volume meals with consistency in flavor, portioning, and presentation.
• Menu Planning: Assist in developing nutritionally balanced and innovative menus that cater to client preferences, dietary restrictions, and meal prep needs.
• Meal Prep & Delivery Coordination: Oversee the preparation of meals for delivery, ensuring that orders are packaged, labeled, and stored correctly for freshness and easy transport.
• Kitchen Management: Supervise kitchen operations, including managing junior chefs, line cooks, and other kitchen staff.
• Quality Control: Maintain the highest standards of food quality, hygiene, and presentation. Conduct regular checks on taste, texture, and appearance of dishes.
• Inventory Management: Assist with ordering ingredients, monitoring stock levels, and minimizing waste through efficient batch preparation.
• Health & Safety Compliance: Ensure compliance with all food safety regulations, including temperature checks, sanitation practices, and food storage standards.
• Client Interaction: Occasionally assist with customer inquiries regarding menu offerings, dietary concerns, or meal modifications.
• Training & Development: Mentor and train kitchen staff in techniques specific to batch cooking and meal prep.

• Health and Safety Compliance.
• Opportunities for Training & Development.
• Collaboration with Delivery Teams.
• Supervision of Kitchen Operations.

• Strong background in high-volume cooking.
• Experience in menu planning.
• Operational efficiency in a culinary setting.
• Ability to manage kitchen staff.
• Knowledge of food safety regulations.
• Experience in inventory management.