Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $75,000.00
Work Schedule
Flexible
Benefits
competitive salary
Career advancement opportunities
Health Insurance
Dental Insurance
Vision Insurance
short-term disability insurance
Life insurance
401(k) with Company Match
Paid Time Off
flexible schedules
employee dining discounts
Referral Bonus Program
Tuition Reimbursement Program
Job Description
The Cove is an iconic dining establishment nestled on the Marina in Deerfield Beach, Florida, boasting over 40 years of experience in serving fresh American cuisine alongside refreshing cocktails. This restaurant is not just a place to eat but a community hub that actively contributes to local non-profits through various events such as fishing and golf tournaments, helping raise tens of thousands of dollars annually. Celebrated for its vibrant atmosphere and dedication to quality, The Cove combines a casual beach vibe with a refined culinary experience, attracting both locals and visitors alike who seek great food in a welcoming environment.Show More
Job Requirements
- High school diploma or equivalent
- Previous experience in a similar kitchen management role
- Knowledge of food safety regulations and kitchen sanitation
- Ability to work full time with flexible shifts
- Strong teamwork and problem-solving skills
- Physical stamina to perform kitchen duties
- Willingness to adhere to company policies and standards
Job Qualifications
- Proven experience as a sous chef or relevant role in a high-volume kitchen
- Strong leadership and communication skills
- In-depth knowledge of culinary techniques and food safety standards
- Ability to manage and train kitchen staff effectively
- Familiarity with menu development and recipe execution
- Excellent organizational and multitasking abilities
- Commitment to maintaining high standards of quality and sanitation
Job Duties
- Accountable for all activities in the kitchen, including food preparation and production, and management and training of kitchen personnel
- Assure adherence to all standards of food quality, preparation, recipes, and presentation
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Monitor holding and storage operations, stocking, and food rotation, and guarantee food service sanitation standards are met
- Conduct daily shift briefings with all Sous Chefs
- Execute all food menus and recipes under the guidance of the Executive Chef
- Controls the flow of food and identifies opportunities to improve safety, efficiencies, and costs
- Manages facility and equipment maintenance and repair to ensure the highest standards of food safety and cleanliness are met
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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