Sous Chef

Orlando, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $55,000.00 - $75,000.00

Benefits

competitive salary

Quarterly bonus

Paid time off including holidays, personal days and vacation

401(k) retirement plan

Blue Cross Blue Shield Medical Insurance

dental and vision insurance

life, accident protection and critical illness insurance

Domestic Partner Benefits

Restaurant Discounts

Employee Assistance Program focusing on mental health and wellness

Job Description

Summer House on the Lake, located in the vibrant Disney Springs area, offers a unique dining experience that combines a beautiful lakeside setting with a California-inspired menu. The restaurant is renowned for its focus on simple, seasonal ingredients that are carefully sourced from the Florida local market, ensuring freshness and authentic flavors. With three outdoor patios that allow guests to enjoy the scenic beauty and pleasant weather, Summer House on the Lake creates an inviting ambiance that is both casual and sophisticated. As part of the Lettuce Entertain You Enterprises, a prominent culinary-driven restaurant group with over 130 locations, Summer... Show More

Job Requirements

Minimum of a high school diploma or equivalent
2 years of sous chef experience
Proven leadership skills in a kitchen environment
Strong knowledge of food safety and sanitation standards
Ability to effectively manage kitchen operations and staff
Excellent communication and organizational skills
Flexibility to work varied shifts including weekends and holidays
Ability to lift up to 50 pounds occasionally

Job Qualifications

2-3 years of sous chef experience in a full-service restaurant
Ability to lead and manage the kitchen staff

Job Duties

Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking
ensure adequate inventory levels of food and supplies
supervise the kitchen, dish and all other BOH teams
Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift
Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
Perform regular line checks throughout the day to ensure quality of all menu items
Purchase and order food product and supplies for the restaurant including daily product order
Assist with tracking and controlling food cost
Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
Model and promote teamwork across all teams
Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

Job Location

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