Executive Sous Chef

Job Title: Executive Sous Chef
Location: Kampala, Uganda
Reports To: Executive Chef

Role Overview:
As the Executive Sous Chef, you will be a key leader in our culinary operations, responsible for ensuring the highest standards of food quality, operational efficiency, and team development. Working closely with the Executive Chef, you will oversee kitchen operations, champion sustainability initiatives, and drive financial and guest satisfaction outcomes.

Key Responsibilities
1. People Leadership
• Recruit, train, and evaluate kitchen staff, fostering a culture of excellence and teamwork.
• Develop and implement culinary training programs to enhance skills and promote quality service.
• Conduct regular safety training and ensure adherence to all safety protocols.
• Coordinate staffing schedules to align with business needs and budget forecasts.
• Maintain open communication with food and catering teams to meet production standards and guest expectations.
• Build strong relationships with clients, fostering collaboration and satisfaction.
2. Operational Excellence
• Ensure consistent delivery of high-quality, visually appealing, and flavorful dishes.
• Supervise daily food preparation and oversee menu execution for special events.
• Monitor and maintain food safety standards, including HAACP compliance.
• Conduct regular inspections to ensure cleanliness, proper equipment use, and adherence to health regulations.
• Collaborate with the Executive Chef on menu planning, pricing, and recipe development.
• Track inventory levels and coordinate timely replenishment of supplies.
3. Financial and Business Growth
• Assist in controlling food costs through efficient inventory and waste management practices.
• Analyze sales and inventory data to identify growth opportunities and optimize profitability.
• Support the preparation of operational reports, providing insights and recommendations.
• Manage payroll budgets through strategic scheduling and resource allocation.
4. Sustainability and Social Responsibility
• Incorporate sustainable practices into culinary operations, such as local sourcing and waste reduction.
• Promote an inclusive and supportive workplace culture.
• Lead community engagement initiatives, including hiring locally and supporting charitable activities.

Requirements
Skills and Attributes
• Strong leadership, team-building, and communication abilities.
• Excellent problem-solving skills with the capacity to thrive in a fast-paced environment.
• Proficiency in financial management, planning, and analytical decision-making.
• Familiarity with basic office functions and culinary management software.
• Physical stamina to perform kitchen duties, including lifting up to 35 lbs.

Experience and Certifications
• 3–5 years of experience as a Junior Sous Chef or similar role in high-volume settings such as restaurants, country clubs, or catering venues.
• Culinary Arts Degree (preferred).
• ServSafe or Food Handling Certification (preferred).
• Knowledge of HAACP standards and best practices.

Why Join Us?
This is an opportunity to lead a culinary team in a dynamic and innovative environment. You’ll work with a talented team to create memorable dining experiences while contributing to sustainability and community impact. Join us in delivering excellence in every dish!