Sous Chef

Cape Coral, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

Job Description

We are a distinguished culinary establishment committed to delivering exceptional dining experiences through innovative cuisine and meticulous service. Known for our dedication to quality and creativity, our kitchen team operates in a dynamic and fast-paced environment where culinary excellence and teamwork are paramount. As a leading player in the hospitality industry, we pride ourselves on maintaining high standards of food safety, presentation, and customer satisfaction, which places us at the forefront of fine dining and catering services.

The role of the Sous Chef is pivotal within our kitchen hierarchy, reporting directly to the Executive Chef and playing a cr... Show More

Job Requirements

Manage in a diverse environment with focus on client and customer service is essential to success in this role
Good communication skills
Sufficient math skills to work within a budget when ordering ingredients, calculating recipe amounts, and figuring portion size
Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred
High school diploma or ged with five or more years of industry and culinary management experience
Must hold a valid servesafe certification
Tolerate varying noise levels, temperature, and illumination and air quality
Hand-eye coordination and manual dexterity
Normal sense of smell, taste, touch, and sound
Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and or sit up to 8+ hours per shift
Lift up to 50 pounds in order to perform the essential functions
Work in an environment where climate constantly changes
Maneuver freely through all areas of the property

Job Qualifications

High school diploma or ged
Five or more years of industry and culinary management experience
Valid servesafe certification
Experience controlling food and labor costs
Menu development skills
Ability to train and lead kitchen staff
Strong communication skills
Proficiency in culinary techniques and safety standards

Job Duties

Train and manage kitchen personnel and supervise or coordinate all related culinary activities
Estimate food consumption and requisition or purchase food
Select and develop recipes
Standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards
Ensure proper equipment operation and maintenance
Ensure proper safety and sanitation in kitchen
Oversee special catering events and may also offer culinary instruction and or demonstrate culinary techniques
Maximize the productivity of the kitchen staff
Maintain impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all chefs
Setting an example for the chefs below him or her
The sous chef is responsible for approving all prepared food items that the kitchen
The sous chef may also be called upon to use this time to create a wide variety of new dishes for the kitchen
In addition, the sous chef also performs many administrative duties, including ordering supplies
The sous chef is responsible for managing the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite
Produce menu items for service coordinating with other departments, maintaining the high standards and always adhering to our culinary specification to achieve the correct quality, appearance and portion size
Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in
set-up and clean down procedures

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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