Sous Chef (NYX, Opus)

About the role

We are seeking an experienced and passionate Sous Chef to join our culinary team at Vikings Group of Companies. This position is integral to maintaining our reputation for exceptional culinary excellence and innovation in the hospitality sector.

Key responsibilities

• Assist the Executive Chef in menu planning, recipe development and culinary innovation
• Oversee kitchen operations and ensure consistency in food preparation, plating and presentation standards
• Supervise and train kitchen staff, providing guidance on techniques, food safety and operational procedures
• Monitor inventory levels, manage food costs and minimize wastage through efficient stock control
• Ensure strict adherence to food safety, sanitation and hygiene standards at all times
• Maintain kitchen equipment and report maintenance issues promptly
• Manage station operations during service, ensuring timely and accurate food preparation
• Collaborate with front-of-house staff to ensure seamless service delivery and guest satisfaction
• Substitute for the Executive Chef when required and lead the kitchen in their absence
• Maintain detailed records of recipes, standards and operational procedures

What we're looking for

• Minimum 5-7 years of professional culinary experience in a fine dining or upscale casual restaurant environment
• Proven experience working as a Sous Chef or in a senior kitchen leadership role
• Comprehensive knowledge of various cooking techniques, cuisines and food safety protocols
• Strong leadership and team management skills with the ability to motivate and develop kitchen staff
• Excellent organizational and time management abilities, particularly during peak service periods
• Proficiency in kitchen management systems and cost control procedures
• Creative mindset with the ability to contribute to menu development and culinary innovation
• Strong communication skills and the ability to work collaboratively with all departments
• Attention to detail and commitment to maintaining exceptional quality standards
• Relevant culinary certification or formal training from a recognized culinary institution
• Knowledge of contemporary plating techniques and food presentation trends
• Experience in a multi-concept restaurant environment is highly desirable