Sous Chef at Ikigai

The Sous Chef will be responsible for delivering an outstanding F&B experience for all Ikigai members and guests and will be responsible for all culinary operations throughout our Spaces. You are the right person if you enjoy being part of something bigger than any one person and take pride in a job well done and in positively impacting the Ikigai community.

You enjoy wearing many hats, feel energized by people, work well in a team, and stay detail oriented. You thrive in a busy environment and enjoy creating personalized, high-quality F&B experiences!

Education and Experience

• Diploma in Hospitality Management preferred but not required
• 3+ years’ experience in culinary management, preferably in a hotel or similar commercial kitchen environment
• Experience in menu development and costing
• Strong understanding of food safety regulations and kitchen hygiene standards
• Willingness to continue learning about food and beverage preparation, emerging coffee trends and the coffee industry in general
• Holds a valid food handlers' certificate

What to Expect

This role reports to the Hospitality Manager and collaborates with Location and Cafe teams.

Role Responsibilities

Delivery of Excellent F&B Experiences

• Collaborate with the culinary team to create menus using fresh, high-quality, and healthy ingredients, including special event meal ideas.
• Assist in designing, costing, and pricing menus to meet budgeted margins.
• Welcome all Ikigai members and guests in the F&B space, ensuring a warm, friendly, and professional experience.
• Engage with members and guests, providing information about menu items, specials, and ingredients.
• Introduce and promote Ikigai menu items by highlighting ingredients, health benefits, and any specials or new additions to spark interest among members and guests.
• Prepare and serve high-quality meals promptly, paying attention to dietary preferences and presentation.
• Work closely with the Roasted Truth and Community Team to maintain strong relationships between the kitchen, barista, and front-of-house teams in a fast-paced coworking environment.
• Deliver exceptional hospitality with enthusiasm and warmth; support the entire F&B team in providing a memorable and positive experience for members.

Management of Kitchen Operations

• Operate, clean, and troubleshoot kitchen equipment to ensure it remains in excellent working condition.
• Demonstrate and guide the team in advanced cooking techniques and food presentation to ensure visually appealing and high-quality meals.
• Provide culinary support during Ikigai events and conferences, managing orders and delivering exceptional service.
• Assist with kitchen remodeling and new projects by offering design input and advice as needed.
• Maintain strict adherence to Food Safety Standards and uphold high cleanliness levels in the kitchen to achieve a 5-star hygiene rating.
• Keep accurate records, including food hygiene documentation, cleaning schedules, and performance reports, as required by the management team.

Finance and Procurement

• Develop, build and maintain supplier relationships to ensure the use of high-quality, locally sourced ingredients.

Support timely, accurate inventory and procurement management processes, including: -

• Accurately inputting customer orders into the Revel POS system as they are received.
• Alerting the procurement team proactively on availability of supplies and equipment.
• Receiving inventory from suppliers, adhering to guidelines, updating stock on Revel, and sharing delivery notes/invoices with the Procurement and Finance Team.
• Managing inventory effectively by monitoring stock expiration dates and applying the First-In, First-Out (FIFO) principle to minimize waste.
• Conducting bi-monthly stock takes (mid-month and end-of-month) for both Revel and non-Revel items and providing comments on variances to the Procurement & Finance Team within 24 hours.
• Tracking revenue and key expenses against the budget, offering explanations and recommendations for improvement.
• Ensuring efficient energy use in accordance with the Space’s sustainable practices.
• Preparing for and participating in monthly P&L reviews and forecast meetings, including conducting analysis and providing insights for better decision-making.
• Preparing and presenting quarterly reports.

Team Management

• Ensure the preparation of high-quality food and the delivery of exceptional service through effective collaboration with the kitchen team.
• Assist in planning and coordinating weekly staff rotas by providing input on daily work schedules and key tasks.
• Identify training needs for the kitchen team and collaborate with the Senior Sous Chef and People &Culture team to facilitate relevant training and resources for skill development.
• Support and mentor less experienced team members by providing guidance and skill development opportunities.