Sous-Chef – Roberto Pizza Romana

General Description

The sous-chef is the right hand of the head chef and plays a key role in the daily management of culinary operations. This position requires exemplary discipline, mastery of culinary techniques, a positive attitude, and the ability to lead a team with varying skill levels through compassionate leadership. The sous-chef should also be the spokesperson for management in the kitchen, ensuring that work is carried out with energy and precision.

The sous-chef contributes to maintaining the high standards of quality and efficiency at Roberto Pizza Romana, a restaurant renowned for its authentic Roman-style pizzas, exceptional local products, and attention to detail.

Job Responsibilities

1. Gestion des opérations culinaires quotidiennes

• Préparation et exécution :
  • Ensure the perfect preparation of Roman-style pizzas according to recipes, focusing on dough quality, toppings, and cooking.
  • Supervise the setup of all workstations before service (line cooks, toppings, soups, desserts).
  • Ensure quick and uniform execution during peak periods while maintaining quality standards.
• Quality Control :
  • Inspect dishes before sending them to ensure visual, taste, and technical consistency.
  • Monitor ingredient usage to avoid waste and ensure freshness.

2. Team Supervision and Leadership

• Coaching :
  • Directly supervise a team of 5 to 7 employees, including commis, cooks, and dishwashers.
  • Provide personalized coaching to help employees progress, even those with varying skill levels.
  • Maintain a respectful work environment, calmly intervening to resolve conflicts or tensions.
• Training :
  • Train new employees on Roman pizza techniques and restaurant philosophy.
  • Develop technical and organizational skills of team members through internal training sessions.

3. Inventory and Order Management

• Conduct weekly inventories of essential products (organic flours, Italian charcuterie, cheeses, wines).
• Collaborate with the chef to order ingredients from local and Italian suppliers.
• Optimize stock usage to reduce costs and prevent loss.

4. Collaboration with Other Departments

• Work closely with the floor manager to ensure smooth coordination between the kitchen and service staff.
• Regularly collaborate with the baker and pastry chef to ensure product consistency and resource optimization.

5. Participation in Meetings

• Actively participate in management meetings to discuss kitchen performance and potential improvements.
• Attend leadership meetings to provide feedback on operations and the kitchen team’s needs.

6. Hygiene and Safety

• Enforce MAPAQ standards in the kitchen, especially for food preservation and cleanliness.
• Organize regular inspections of workstations to ensure compliance with hygiene protocols.
• Educate the team on best hygiene and safety practices.

7. Culinary Creation and Innovation

• Participate in creating new recipes and seasonal menus in collaboration with the chef.
• Test and adjust new recipes to ensure they align with the restaurant’s culinary identity.
• Contribute innovative ideas for special dishes or private events.

8. Administrative Support

• Manage team schedules in collaboration with the chef to balance operational needs with employees’ quality of life.
• Participate in regular employee evaluations, providing constructive feedback.
• Prepare reports on kitchen performance, including sales volumes and customer feedback.

Desired Qualities

1. Discipline: Strict adherence to quality standards and deadlines.
2. Compassionate Leadership: Ability to motivate and guide the team with respect and fairness.
3. Technical Mastery: In-depth knowledge of cooking, fermentation, and plating techniques.
4. Organization: Ability to prioritize tasks and manage multiple stations simultaneously.
5. Culinary Creativity: Bring fresh ideas while respecting the restaurant’s identity.
6. Stress Management: Stay calm and efficient during busy periods.
7. Positive Attitude: Maintain a constructive dynamic and encourage continuous improvement within the team.

Promotion Criteria

• Junior Sous-Chef: Mastery of techniques and supervision of one station.
• Intermediate Sous-Chef: Supervision of multiple stations, inventory management, and enhanced leadership.
• Senior Sous-Chef: Full kitchen management, culinary creation, and acting as the head chef’s replacement.

Job Benefits

• Competitive salary with performance bonuses.
• Opportunities for professional training and development.
• Participation in menu creation and special events.
• Possibility of a 4-day work week if tasks are completed efficiently.

Join Our Team

If you are passionate about culinary arts, have an impeccable work ethic, and wish to grow in a rewarding environment, Roberto Pizza Romana is the place for you.