Citron Bistro is seeking an experienced, dependable and hands-on Sous Chef to work closely with our Executive Chef and help lead the kitchen at our established Vero Beach restaurant. This is an important leadership position for a skilled cook who can become a true second-in-command. We are looking for someone who can take ownership of key preparation, maintain consistency, lead busy services and allow the Executive Chef to step away from the restaurant with confidence. The ideal candidate will be comfortable working alongside the team rather than managing from a distance. This person must have strong cooking fundamentals, sound judgment, organization and the ability to independently execute both preparation and service. Responsibilities Serve as the Executive Chef's primary kitchen support and second-in-command. Learn and consistently execute Citron Bistro's recipes, presentations and quality standards. Prepare and oversee important menu components, including soups, sauces, seafood, proteins and other skilled preparation. Assist with seafood fabrication, portioning and proper product handling. Organize daily prep lists and confirm that the kitchen is fully prepared before service. Lead lunch, dinner and weekend brunch services as scheduled. Become fully proficient in the restaurant's brunch menu, including the timing and execution of multiple egg dishes during high-volume service. Assume responsibility for kitchen operations when the Executive Chef is away. Supervise, direct and support line cooks, prep cooks and dish staff. Maintain food quality, consistency, portioning and presentation throughout service. Train and coach kitchen employees while reinforcing accountability and teamwork. Communicate clearly with the Executive Chef and restaurant management regarding staffing, preparation, product quality, maintenance and operational concerns. Help maintain efficient staffing, production and use of kitchen labor. Assist with ordering, receiving, inventory control, product rotation and waste reduction. Maintain high standards of sanitation, organization, labeling, storage and food safety. Help ensure that the kitchen is properly opened, operated and closed during assigned shifts. Qualifications Previous experience as a Sous Chef, Kitchen Supervisor, Lead Line Cook or in a comparable kitchen-leadership role. Strong hands-on cooking and preparation skills. Experience preparing sauces, soups, seafood and proteins from scratch. Ability to organize and lead a high-volume service. Breakfast or brunch experience, including strong egg cookery, is highly desirable. Ability to manage multiple stations and coordinate timing across the kitchen. Experience supervising and training kitchen employees. Strong understanding of sanitation and food-safety procedures. Dependable, organized and calm under pressure. Willingness to take ownership and solve problems without constant supervision. Ability to work effectively with an established kitchen team. Availability for nights, weekends and holidays as required. Spanish-language ability is helpful but not required. What success looks like The successful candidate will become someone the Executive Chef and management team can genuinely rely upon. This person should eventually be capable of overseeing preparation and independently leading brunch or dinner service without requiring the Executive Chef to be present for every important task or service. Schedule This is a full-time position. The schedule will include a combination of daytime preparation, dinner service, weekend brunch and leadership coverage when the Executive Chef is away. Specific days and hours will be discussed during the interview process. Compensation $60,000-$62,000 per year Compensation will be discussed based on the candidate's relevant experience and demonstrated ability. To apply Please submit a résumé detailing your kitchen-leadership experience, the types of restaurants in which you have worked and your experience with high-volume service, brunch and scratch preparation.

Pay:

$60,000.00 - $62,000.00 per year

Benefits:

Paid time off Application Question(s): How many years of leadership experience do you have? Are you comfortable independently leading a busy kitchen service when the Executive Chef is not present? Please briefly describe your experience preparing and coordinating breakfast or brunch service, including egg dishes. Please describe your hands-on experience preparing soups, sauces, seafood and proteins from scratch. Are you available to work a schedule that includes evenings, weekends, brunch shifts and some holidays?

Experience:

Professional Cooking:

3 years (Required) Shift availability: Day Shift (Required) Night Shift (Required)

Work Location:

In person