Sous Chef

Double Knot Delray combines the bold flavors of a Japanese izakaya with the vibrant energy of Delray's community. Guests can discover a bustling cocktail lounge upstairs or an intimate sushi bar and robata grill downstairs, where fresh sushi, flame-grilled specialties, and handcrafted cocktails define the experience. As part of the Schulson Collective expansion into Florida, Double Knot Delray has become a magnet for top culinary and mixology talent, offering an opportunity to be part of one of the city's most immersive, trendsetting dining destinations. Summary/Objective The Sous Chef is responsible for planning and directing food preparation in the kitchen, under the direction of the Executive Chef and/or Executive Sous Chef. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate. Responsible for food costs and labor costs in assigned restaurant. Work with Executive Chef on developing new menu items, tastings and staying on top of trends. Responsible for developing relationships with vendors, ensuring Schulson Collective maximizes profits and opportunities. Supervises hourly back of house staff and fills a role on the line or expo as needed. Schedules staff per business needs, files reports and monitors time & attendance as needed. Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc. Performs other duties as assigned. Supervisory Responsibility This position manages all restaurant hourly BOH staff and is involved in the planning, hiring, training and development of kitchen staff. Physical Demands The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking . Required Education and Experience Degree from Culinary Arts school is preferred; may substitute additional experience for education. 3 or more years in Kitchen Management. Prior experience in menu creation, recipe writing and coaching/training. Excellent written and verbal communication and problem-solving skills Must be able to work flexible hours and days. Must exhibit top-notch teamwork.