Job Overview:

The Sous Chef is responsible for assisting the Executive Chef in overseeing kitchen operations, including food preparation, cooking, and ensuring high standards of quality and hygiene. This role requires strong leadership, organizational, and culinary skills to help manage kitchen staff, maintain inventory, and contribute to the development of menus. Job responsibilities

Staff Supervision:

Leading and training kitchen staff, assigning tasks, scheduling shifts, and ensuring all team members adhere to kitchen procedures and safety regulations

Food Preparation:

Actively cooking dishes alongside the line cooks, ensuring consistency in quality and presentation according to established recipes

Inventory Management:

Tracking food stock, ordering supplies, minimizing waste, and maintaining proper rotation of ingredients.

Menu Development:

Collaborating with the head chef to create new menu items, refine existing recipes, and ensure menu pricing is accurate

Kitchen Operations Management:

Overseeing the overall kitchen flow, coordinating stations, expediting orders, and managing kitchen cleanliness and sanitation

Kitchen Operations Management:

Overseeing the overall kitchen flow, coordinating stations, expediting orders, and managing kitchen cleanliness and sanitation

Compliance:

Ensuring adherence to all food safety regulations and standards

Qualifications:

3+ years in a kitchen leadership roll Florida SafeServ certified Be able to work nights and weekends as needed Be able to lift 50 pounds regularly. Special event experience is a plus Must have a basic knowledge of BOH pos operation and Microsoft excel. Salary will depend on Experience. Additional benefits include competitive bonus plan, PTO and health/dental/vision plans available.

Pay:

$60,000.00 - $80,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person