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Job Overview
Employment Type
Full-time
Part-time
Compensation
Hourly
Range $22.00 - $24.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
401k Retirement Plan
Health savings account
Flexible spending account
Pet Discount Plan
Free counseling sessions
Legal advice sessions
Professional Development
Referral program
Job Description
Vesta Property Services is a distinguished community management company with more than 25 years of experience in serving Florida's most prestigious communities. Currently managing over 800 community contracts, Vesta is recognized for its commitment to excellence and high standards of service. The company employs more than 1,000 associates, fostering a collaborative and supportive work culture that has earned it the distinction of being one of Florida's Top Workplaces. Grounded in the core values represented by their EAGLE PRIDE principles, Vesta emphasizes trust, autonomy, professional development, and continuous feedback to help their employees perform at their best.
The Sous... Show More
The Sous... Show More
Job Requirements
- Minimum of high school diploma or equivalent
- At least 5 years of culinary experience in restaurant or catering setting
- Leadership and supervisory skills
- Knowledge of food purchasing, ordering, receiving, costing, and inventory
- ServSafe Manager Certification within 90 days
- Ability to obtain ServSafe Food Handler, Alcohol, and/or Allergens certification preferred
- Ability to occasionally travel
- Physical ability to stand, walk, reach, stoop, kneel, and lift items exceeding 50 lbs
- Ability to work in indoor and occasionally outdoor environments
- Commitment to maintaining food safety and sanitation standards
- Effective communication and teamwork skills
Job Qualifications
- Minimum of high school diploma or equivalent
- Must have at minimum 5 years of culinary experience in a restaurant or catering setting
- Strong foundation of food and wine knowledge
- Leadership/supervisory experience required
- Knowledge of purchasing, ordering, receiving, food costing and inventory procedures
- ServSafe Manager Certification required within 90 days
- ServSafe Food Handler, Alcohol, and/or Allergens certifications preferred
- Occasional travel may be required
Job Duties
- Responsible in the absence of the Executive Chef/Kitchen Manager
- Assisting in selection, training, supervising, developing, counseling, and disciplining all kitchen staff
- Coordinating and participating in the activities of chefs and other kitchen personnel
- Primarily engaged in preparing and cooking foods to ensure efficient and profitable food service
- Direct participation in seasonal menu planning and managing utilization of surplus food ingredients and handling leftovers in accordance with company standards
- Assisting to schedule kitchen staff according to fluctuating business levels and member and nonmember quotas
- Maintaining inventory
- estimating food consumption and purchasing food and non-food items necessary for kitchen and non-kitchen operations
- Tracking fluctuating costs of ingredients and food wastes to maintain budgeted COGS
- Assisting with recipe and/or menu costing for profitability purposes
- Directing and correcting the portioning and presentation of food according to company standards
- This includes proper preparation, temperature, storage, freshness and quality of all items being served
- Conferring with the Executive Chef, and Leadership team to coordinate policies and procedures between the kitchen area, dining areas, as well as Banquet functions and Banquet staff
- Managing member and staff inquiries and concerns
- Maintaining and enforcing a safe and clean environment in line with U.S, Florida health codes and sanitation regulations in addition to clubhouse standards
- Regulating a disciplined, organized, efficient, educated, and effective leadership style in all operations
- Creating, updating, and/or maintenance of tasks in line with standard operating procedures for opening, closing, primary and side workflows
- Regulating refrigeration and storage areas to ensure both are kept clean and organized
- Managing deliveries to ensure Events and To-go orders are prepared, stocked, and delivered in a timely manner
- Accountable for the general execution and planning of all on-site and off-site events
- Responsible for the department in the absence of the Executive Chef/Kitchen Manager
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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