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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $21.00 - $22.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
competitive pay
Fun and dynamic work environment
opportunities for growth
Reduced meals
Free aquarium passes
eligible for overtime pay
on-demand pay program
Job Description
The Florida Aquarium, recognized as a premier cultural and educational attraction, is seeking a dedicated and enthusiastic Jr. Sous Chef to join our culinary team. Our aquarium is much more than just an aquatic life exhibit — it is a hub of community engagement, education, and conservation. Designed to inspire and educate visitors about marine life, we pride ourselves on providing an exceptional guest journey that combines learning with memorable experiences, including our food service offerings. We are committed to delivering outstanding culinary experiences that complement the aquarium’s mission and enhance every visitor's overall experience.
The Florida Aquarium operates i... Show More
The Florida Aquarium operates i... Show More
Job Requirements
- Strong interpersonal and communication skills, including the ability to articulate to our General Manager and personnel
- Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships with other branch managers
- Exceptional problem-solving/decision-making skills combined with the ability to be organized
- Demonstrates multi-tasking, detail, analytical, planning and leadership skills
- Demonstrates the ability to remain flexible in a fast-paced environment
- An ideal candidate is a team player, personable, professional, upbeat and energetic, takes initiative, uses tact and diplomacy
- Computer knowledge and skill level for basic office functions
- Physical ability to stand for extended periods and to move and handle boxes (10-35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above
- Ability to work varied hours/days, including nights, weekends and holidays, as needed
Job Qualifications
- 1-2 years experience in culinary
- Strong interpersonal and communication skills
- Proven leadership skills with an understanding of team building and development
- Exceptional problem-solving and decision-making skills
- Demonstrates multi-tasking, detail, analytical, planning and leadership skills
- Ability to remain flexible in a fast-paced environment
- Team player, personable, professional, upbeat and energetic
- Takes initiative and uses tact and diplomacy
- Computer knowledge and skill level for basic office functions
Job Duties
- Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client
- Ensure restaurant/location is adequately prepped and staffed (BOH) for daily operation
- Oversight of location kitchen duties, ensuring quickservice, food service, safety and quality, availability, merchandising, and guest service standards are all met and exceeded
- Oversight of safety logs, including food temperatures, rotation, and waste
- Ensures proper uniform, hygiene, handwashing, and glove use with staff
- Responsible for supporting SSAfety training with knife handling skills, ensuring all direct reports display proper use of knives and slicers
- Creates daily prep and item lists, delegating to employees as necessary
- Actively helps to support operations and fill holes as necessary to ensure smooth service
- Maintains a checklist of routine or daily cleaning tasks and ongoing projects or menu planning
- Assists the Sous Chef in assigning associates to duties, coaching through projects, daily task, and guest interaction
- Actively and efficiently responds to guest and client feedback, with a report to the operations manager to ensure that any potential complaints are mitigated against further occurrence
- Oversees personnel duties such as training new employees and issuing performance reviews
- Actively managing and issuing progressive documentation to coach and counsel employees on performance, with oversight from the operations manager
- Reports employee attendance and hour discrepancies to payroll department
- Oversees break and rest break management for BOH employees
- Inspects equipment and performs routine maintenance and cleaning as necessary
- Communicates with Sous Chef and Food Service Operations Manager regarding any issues with daily service or quality
- Works directly with restaurant supervisors to ensure respective locations are operating to standard
- Remains knowledgeable of and supervises in accordance with all applicable local, state, and federal laws
- Maintain a clean, safe, and organized work environment
- Uphold and demonstrate a complete understanding of company policies and procedures
- Perform other tasks as deemed necessary
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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