Job Description:
Key Responsibilities:
- Assist the Executive Chef in menu planning and development, with a focus on seafood dishes
- Oversee the preparation and cooking of all seafood items, ensuring they are cooked to perfection and presented beautifully
- Supervise and train a team of prep cooks and fish cooks, ensuring they adhere to all safety and sanitation standards
- Maintain inventory and order supplies as needed to ensure a well-stocked kitchen
- Monitor food costs and assist in creating cost-effective menu items
- Collaborate with the Executive Chef to create new and innovative seafood dishes to keep the menu fresh and exciting
- Ensure that all kitchen equipment is properly maintained and in good working condition
- Assist in the creation of schedules and ensure that all shifts are properly staffed
- Adhere to all health and safety regulations and maintain a clean and organized kitchen at all times
Requirements:
- Previous experience as a Sous Chef or in a similar role, with a focus on seafood preparation and cooking
- Strong knowledge of seafood, including different types of fish, shellfish, and preparation methods
- Ability to lead and motivate a team, with excellent communication and interpersonal skills
- Proven track record of menu planning and development
- Knowledge of food safety and sanitation standards
- Ability to work in a fast-paced, high-pressure environment
- Excellent time management and organizational skills
- Availability to work a flexible schedule, including evenings, weekends, and holidays
- Culinary degree or equivalent experience preferred