Executive Kitchen Manager

Job Summary
The Sous Chef plays a vital role in supporting the Head Chef in ensuring the smooth operation of the kitchen. This includes managing kitchen staff, maintaining high standards of food quality and presentation, and contributing to the profitability and cleanliness of the kitchen.

Key Responsibilities
* Ensure all kitchen positions execute routines and complete daily, weekly, and monthly checklists and log reports.
* Manage profit reporting and participate in monthly profit meetings.
* Assist the Head Chef with kitchen recruitment, training, and development, including interviewing, orientations, onboarding, and continued training and development.
* Assist the Head Chef with conducting monthly environment audits to ensure compliance with JRG and local health protection standards.
* Help control food costs by reviewing portion control, minimizing waste, and conducting weekly food inventory counts, investigating any variances.
* Track QSA's and provide follow-up training and improvements.

Supervisory Responsibilities
Supervise a team of 5 or more staff members. Work is performed in restaurant kitchen and office environments.

Requirements
* Minimum of 3 years' experience in a professional kitchen.
* Food Safe Level 1 certification and First Aid Level 1 preferred.
* Proficient working knowledge of Word and Excel, with knowledge of Optimum an asset.
* Detail-oriented with strong communication skills, both verbal and written.

About The Flamingo
The Flamingo is a reputable organization committed to providing exceptional dining experiences.

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