Sous Chef

Jacksonville, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $54,959.00 - $61,065.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Generous Paid Time Off

Holiday pay

meal benefits

transportation benefits

401(k) retirement plan with company match

Company paid life insurance

Tuition Reimbursement

Employee assistance program

training and career growth opportunities

Referral program

Job Description

HMSHost is a global leader in travel hospitality, specializing in food and beverage services for travelers at airports, highways, and other key transportation venues. With a strong commitment to delivering exceptional customer experiences, HMSHost operates numerous dining establishments around the world, featuring well-known brands and innovative concepts tailored to meet diverse traveler needs. As an industry pioneer, the company fosters a dynamic and inclusive workplace culture focused on growth, innovation, and employee well-being. HMSHost is dedicated to providing its team members with comprehensive benefits and rewarding career opportunities, making it an employer of choice within the hospitality sector.

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Job Requirements

High school diploma or general education development (GED) diploma
requires 3 to 5 years experience with kitchen operations and staff supervision
must be certified in Serve Safe Management certification course
demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
demonstrates organization and multi-project time/issue management
requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Job Qualifications

High school diploma or general education development (GED) diploma
post-secondary culinary training preferred
brand certification a plus
3 to 5 years experience with kitchen operations and staff supervision
certified in Serve Safe Management certification course
demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
demonstrates organization and multi-project time/issue management
ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Job Duties

Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work
promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures
assists with menu planning, inventory, and managing of supplies
maintains effective cost control, service and quality standards to produce maximum sales and profits
complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
may serve as a resource to others in the resolution of complex problems and issues
provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen
maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager
provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

Job Location

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