Sous Chef CentricitiHR Stuart, FL Job Details Full-time $20 - $25 an hour 15 hours ago Qualifications Food and beverage product quality management Food quality maintenance Kitchen health and safety standards Food waste mitigation Recipe adherence Food service health code compliance Team leadership Food portioning Mid-level Cost control Food allergen management Culinary Arts Supervising experience Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Team training Kitchen staff training Organizational skills Materials management in food and beverage Managing kitchen staff Restaurant cost management Leadership Communication skills Restaurant supply ordering Kitchen organization Communication with kitchen staff Full Job Description We are seeking an experienced Sous Chef to support daily kitchen operations, lead culinary team members, and maintain high standards of food quality, presentation, and service. Key Responsibilities Support the Executive Chef with daily kitchen operations, food preparation, and service. Help coordinate kitchen activities to ensure food quality, consistency, presentation, and timely service. Assist with training and guiding kitchen team members on recipes, preparation techniques, and food safety standards. Prepare dishes according to established recipes and presentation standards. Monitor inventory, assist with ordering, control portions, and minimize food waste. Maintain food safety, sanitation, allergen management, and kitchen safety standards. Coordinate with service team members to accommodate guest requests and ensure a positive dining experience. Qualifications Previous experience as a Sous Chef or in a similar culinary leadership role. Strong cooking skills and knowledge of food preparation and presentation. Experience supervising and training kitchen staff. Knowledge of food safety, sanitation, and allergen procedures. Understanding of inventory, ordering, and food cost management. Strong communication, organization, and leadership skills. Culinary education or equivalent practical experience preferred. Required food safety certification or ability to obtain it. Availability to work varying shifts, including evenings, weekends, and holidays.