Sous Chef (Deputy Head Chef)

Goal of the position
The Sous Chef represents the Head Chef in his/her absence. He/she then leads the staff team and bears responsibility for all kitchen services.
He/she supports the Head Chef in his/her daily work.

In cooperation with the Head Chef and the management:

• Training and control of the kitchen team in the area of hygiene and equipment operation
• Assistance in the definition of the food offering together with management and the Head Chef
• Collaboration and implementation of measures to improve yield, guest-oriented service, and frequency

Independently or in cooperation with the Head Chef and management

• Is responsible for the creation of the daily mise en place at his/her station.
• Discusses - when the Head Chef is not on site - the daily special offers and events with the Chef de Service and the restaurant management and passes this information on to his/her employees.
• Ensures that all his/her employees adhere to the clothing regulations and pay attention to a neat personal appearance.
• Controlling of kitchen deliveries: from assistance with purchasing to goods receipt, storage, until sale in terms of quality, presentation, profitability, and food regulations.
• Supporting the Head Chef in the training, implementation, and control of the hygiene concept for his/her department. He/she is responsible for the flawless execution and control of cleaning work in his/her department. This affects all cleaning work of chefs and office employees.
• Implementation of marketing measures (theme weeks, specials, etc.). These are usually prepared by the Head Chef and management.

Special tasks

• Establishment and continuation of a good relationship with service.
• Conducts/coordinates monthly meetings with the kitchen team
• Represents Reithalle Gastro AG internally and externally and protects its interests at all times. Professional secrecy applies to all data, activities, and guest habits.
• Support in the recruitment of new kitchen and office employees
• Leadership of the kitchen, office team, and apprentices in all areas in the absence of the Head Chef.
• Participates in the weekly management meeting in the absence of the Head Chef.
• Knows the safety concept.

Requirements

• Completed vocational training, possibly advanced professional examination
• 2 – 5 years of professional experience and existing leadership experience at a similar level
• Experience with MS-Office (Word, Excel, Outlook, etc.)
• Interest in a unique concept
• Speaks fluent German
• Service-oriented and motivated
• Team leader and -player
• Strong quality thinking
• Responsible
• Organizational talent
• Strong sense of order and cleanliness