Sous Chef

Orlando, FL, USA|

Job Overview

Compensation

Salary

Range $55,000.00 - $60,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Multi-cultural work environment

Job Description

Our establishment is a distinguished and vibrant restaurant that prides itself on delivering exceptional culinary experiences and outstanding hospitality. With a commitment to quality, creativity, and customer satisfaction, we operate in a fast-paced and dynamic environment that values teamwork, innovation, and professionalism. We believe in nurturing talent and fostering a welcoming atmosphere for both our guests and staff, making us a premier destination for food lovers and a sought-after workplace for culinary professionals.

The Sous Chef role is a pivotal position within our kitchen leadership team, offering a unique opportunity to contribute to the success and reputation of our r... Show More

Job Requirements

Minimum 3 years of comparable restaurant experience
thorough knowledge of food safety and sanitation standards
excellent communication and leadership skills
ability to work under pressure and maintain composure
strong organizational and multitasking abilities
flexibility to work various shifts including weekends and holidays
physical stamina to manage kitchen demands

Job Qualifications

Prior comparable restaurant experience with a minimum of 3 years
in depth understanding of sanitation and food safety
passion for true hospitality to guests and staff
critical problem-solving skills
self-motivated team player
punctual, adaptable, passionate and compassionate
keen ability and desire for team development
do-whatever-it-takes attitude
ability to pivot quickly and be adaptable in all situations

Job Duties

Assist in leading the staff with proper communication skills and composure
maintain a clean and organized work environment
establish, enforce and maintain all standards of service, sanitation and compliance
hands on supervision of preparation for all service periods, including events
focus on safety, quality, consistency, organization
maintain standards of quality, labor and food costs, eye appeal and overall flavor
timely service of all orders and larger group reservations and parties
assume complete control of the kitchen in the absence of Executive Chef
communicate with Executive Chef on supervision and development of employees ensuring they maintain a productive and positive attitude
be responsible for knowing all aspects of the culinary operation
manage inventory and production levels and maintain communication with vendor partners
communicate with FOH team to ensure smooth service and maintain strong relationship between FOH and BOH
maintain knowledge of industry trends and market seasonality

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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