Chef vacancy in Us Norway

Sous Chef

The Sous Chef will be responsible for assisting the Head Chef in all aspects of kitchen management, including menu planning, inventory management, and staff supervision. The ideal candidate will have at least 3 years of experience working as a line cook or junior sous chef in a high-volume restaurant or catering facility. They should also possess strong leadership skills and be able to effectively manage and motivate a team. A culinary degree or equivalent experience is preferred.

Responsibilities:
- Assist the Head Chef in creating menus that are innovative, creative, and of high quality
- Ensure consistent execution of dishes by training and supervising kitchen staff
- Manage inventory levels to ensure that all necessary ingredients are stocked and ordered in a timely manner
- Maintain food quality standards by conducting regular inspections and making necessary adjustments
- Monitor food costs to ensure profitability
- Assist with hiring, training, and scheduling kitchen staff
- Collaborate with other departments to ensure smooth operation of the kitchen

Requirements:
- Minimum of 3 years experience working as a line cook or junior sous chef in a high-volume restaurant or catering facility
- Strong knowledge of food preparation techniques and culinary trends
- Ability to lead and motivate a team
- Excellent communication skills
- Culinary degree or equivalent experience preferred
- Must be able to work flexible hours, including nights, weekends, and holidays

Location: US (Preference for candidates with US citizenship or valid work permit)
Salary: $1600/month (negotiable based on experience)