Souschef søges til Restaurant Zeleste

The role of Souschef at Restaurant Zeleste requires a senior culinary professional with a minimum of five years' experience as a chef, including leadership responsibilities. The ideal candidate demonstrates a strong passion and expertise in preparing fish, shellfish, and seasonal ingredients, aligning with the restaurant's focus on high-quality, seasonally-driven cuisine. Key competencies include daily kitchen and team management, ensuring consistent dish quality, and contributing to menu development and seasonal planning. The souschef will coordinate kitchen operations such as shift scheduling, inventory management, and goods receipt, while maintaining stringent food safety standards and kitchen organization. Strong leadership skills are essential, including the ability to foster a collaborative and positive work environment that emphasizes professionalism, teamwork, and job satisfaction. The candidate must work well under pressure, maintaining a structured and calm approach in a dynamic kitchen setting, and collaborate closely with front-of-house staff to deliver a seamless guest experience. This position offers a pivotal role within the kitchen hierarchy, providing opportunities for professional influence and growth within a passionate and ambitious team. Benefits include competitive salary based on experience, pension and health plans after nine months, and employment under collective agreements. The role suits a vocationally trained chef with proven management capabilities, a commitment to culinary craftsmanship, and strong interpersonal skills to support both kitchen operations and guest satisfaction in a prestigious, intimate restaurant environment.