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
Life insurance
short-term disability insurance
401(k) with Company Match
Paid Time Off
flexible schedules
employee dining discounts
Referral Bonus Program
Tuition Reimbursement
Job Description
The Cove is a longstanding dining establishment located on the Marina in Deerfield Beach, Florida. For over 40 years, it has been a cornerstone of the local community, renowned for its fresh American cuisine, refreshing cocktails, and vibrant, salty coastal atmosphere. The Cove is much more than just a restaurant; it’s a gathering place where patrons enjoy not only excellent food but also community-driven events such as fishing and golf tournaments. These events have a strong philanthropic component, raising tens of thousands of dollars annually for local non-profits, which highlights The Cove's deep commitment to giving back and supporting the... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 3 years experience as a Sous Chef or similar role
- Knowledge of kitchen equipment and cooking techniques
- Ability to stand for extended periods
- Strong teamwork and interpersonal skills
- Flexibility to work various shifts
- Commitment to upholding food quality and safety standards
Job Qualifications
- Culinary degree or equivalent experience
- Proven leadership skills in a kitchen environment
- Strong knowledge of food safety and sanitation standards
- Ability to manage and train kitchen staff effectively
- Experience working with American cuisine
- Excellent organizational and communication skills
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
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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