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Sous Chef Food Provisions LLC Key Biscayne, FL Job Details Full-time 1 hour ago Benefits Dental insurance Vision insurance 401(k) matching Employee discount Qualifications Food and beverage product quality management Buffet service Kitchen health and safety standards Food waste mitigation Grilling Recipe adherence Staff supervision Food service health code compliance Stock rotation management Team supervision Operations coordination Cost control Team development Quality control management Kitchen cost control Food safety sanitizing procedures Team training Kitchen staff training Cost reduction Production management Managing kitchen staff Restaurant cost management Staff development Communication with kitchen staff

Full Job Description Description:

Sous Chef Job Description:

The Golden Hog is seeking an experienced, hands-on Sous Chef to help lead daily kitchen operations, including buffet, food production, and grill service. This position combines culinary expertise with kitchen supervision, staff training, food preparation, quality control, inventory management, and waste reduction. The Sous Chef will work alongside the kitchen team to maintain consistent recipes, food quality, presentation, food safety standards, and efficient service while supporting operational improvements. The ideal candidate is a motivated culinary professional with strong leadership skills, experience in high-volume kitchens, and the ability to supervise, develop, and support kitchen employees. We are looking for someone who takes ownership, leads by example, and demonstrates potential for broader culinary leadership responsibilities as the company grows. Full-time availability for rotating shifts between 7:00 a.m. and 9:00 p.m., including weekends, holidays, and peak periods, is required.

Sous Chef Benefits:

Weekly pay. Free daily meal during your shift. Health, dental, and vision insurance. 401(k) retirement plan with company match. Toll reimbursement for eligible employees. Employee discount. Growth opportunities. And more.

Requirements:

Sous Chef Qualifications:

Minimum 2 years of experience in a high-volume professional kitchen, including at least 1 year as a Sous Chef, Kitchen Supervisor, Kitchen Lead, or similar role. Strong hands-on experience in cooking, food preparation, buffet, production, and grill operations. Proven ability to supervise, train, and coordinate kitchen employees during daily operations. Knowledge of recipe execution, portion control, food quality, and presentation standards. Experience with inventory management, product rotation, cost control, and waste reduction. Strong understanding of food safety, sanitation, storage, and temperature control requirements. Food safety certification required. Ability to lead kitchen operations, solve problems, and maintain efficiency during high-volume service. Bilingual English/Spanish preferred, but not required. Full-time availability for rotating shifts between 7:00 a.m. and 9:00 p.m., including weekends and holidays.

Sous Chef Key Skills:

Hands-on culinary leadership and kitchen supervision. Food preparation, cooking, and quality control. Kitchen operations and workflow coordination. Inventory management and cost control. Food safety, sanitation, and organization. Problem-solving and decision-making. Team training, coaching, and development. Accountability, initiative, and adaptability. - The Company identifies as an Equal Opportunity Employer. All applicants are considered for all positions with no regard to color, race, national origin, religion, non-job-related disability, Vietnam era, disabled veteran status, sexual orientation, age or sex, or marital status.