Sous-chef

1 General area of tasks and objectives The Sous-chef supports the Head Chef in the operational and administrative management of the kitchen / pizzeria. They are responsible for implementing the Head Chef's specifications and ensure that the operation runs efficiently and successfully. The Sous-chef contributes to maintaining the high quality and service standards of the Ospena-Gruppe and supports the management of the team through clear delegation and transparent communication. They are a central point of contact for the kitchen team and help ensure compliance with all legal and regulatory requirements. 2 Main tasks and main responsibility Support of business management – Commitment to goal achievement: Supporting the Head Chef in ensuring turnover, food cost, personnel cost, and operating cost optimization. – Strategy implementation: Ensuring the implementation of the corporate strategy, standards, and guidelines in the kitchen and pizzeria operations. – Budget management: Implementing, adhering to, and plausibilizing the budget; monthly reporting and forecast creation in the absence of the Head Chef. – Analysis and optimization: Participating in the ongoing review and improvement of business performance indicators and processes. Co-responsibility for the operational operation of the kitchen and pizzeria – Securing: Ensuring smooth operational processes (including personnel deployment management, ordering, inventory, menu calculation, etc.) while complying with internal guidelines, regulations, and legislation. – Control: Compliance and control of occupational safety as well as HACCP guidelines and deliveries. – Responsibility: For the visual and taste quality of all served dishes. This includes: – Use of high-quality and fresh ingredients. – Careful preparation according to the established recipes and standards. – Compliance with presentation guidelines to guarantee attractive and uniform plates. – Regular checking of food quality through tastings and feedback to the Head Chef. sas well as the quantity: – Portion sizes: Co-responsibility for adhering to the specified portion sizes to ensure consistency and cost control. – Efficiency in production: Monitoring production quantities to ensure constant availability of food during service times. – Minimization of Food Waste: Optimizing production quantities to reduce food waste without affecting the availability and freshness of the dishes. – Capacity planning: Ensuring that the kitchen is able to efficiently handle both peak times (e.g., lunch and dinner business) and special events. sas well as control: – Regular training: Training the kitchen team regarding compliance with standards for quantity and quality. – Control mechanisms: Introduction and monitoring of control processes (e.g., sample checks of plates before service). – Guest satisfaction: Obtaining feedback from guests and continuous improvement of food quality and quantity based on feedback. Support of employee leadership and development – Leadership and delegation: Clear leadership role with co-responsibility for coordination among the kitchen team and motivation of the entire team. – Duty scheduling: Ensuring optimal deployment planning, considering operational and personnel requirements, in the absence of the Head Chef. – Promote and demand: Consistent further development of employees through targeted training and education according to career models, specifications, and dossiers. – Promotion of young talent: Identification and support of talents for further development within the Ospena-Gruppe. – Team culture: Building and maintaining a positive and performance-oriented team spirit. 3 Competencies Professional competence – You have knowledge of the Italian or French language as well as excellent (oral and written) knowledge of the German language. – You are guest-oriented, a chef with passion, and possess knowledge of traditional Italian cuisine and pizza specialties. – You have knowledge of the most important working materials and utensils, as well as technical terminology, and possess confident application of calculation and word processing programs. – You are familiar with occupational safety and HACCP guidelines. – You hold an EFZ as a chef and/or an equivalent qualification in the kitchen area. Leadership competence – Ability to lead, motivate, and further develop employees – you place the employee at the center. – Ability for clear delegation of tasks and responsibility. – Confident reporting and plausibilizing of results to superiors and employees. 4 Personality and characteristics – Self-control: Calmness and professionalism even in demanding situations. – Decisiveness: Ability to make clear and well-founded decisions. – Resilience: High stress resistance and flexibility. – Transparency: Open and clear leadership style. – Engagement: Passion for the role as a chef and leader. 5 Communication – Actively participates in Sous-chef meetings incl. preparatory study / further processing of orders. – Co-responsible for the daily implementation of the kitchen briefing by the responsible employee. – Ensures a positive team spirit through promoting and demanding employees. – Regular reporting and plausibilizing to the Head Chef. – Maintenance of relationships with suppliers. 6 Summary of the leadership role The Sous-chef bears the operational co-responsibility for the kitchen and supports the Head Chef in leading the team as well as ensuring a smooth operational process. They lead consistently, delegate clearly, and report tran