Sous Chef

Jacksonville, FL, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Type:

Salary

Rate:

Range $46,300.00 - $62,500.00

Work Schedule

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible scheduling

Job Description

Vicar's Landing is a distinguished community located in Ponte Vedra Beach, FL, renowned for offering exceptional living experiences combined with impeccable dining services. The establishment prides itself on maintaining high standards of quality, safety, and hospitality to ensure that residents and members enjoy superior service in every aspect of their daily lives. Vicar's Landing employs a dedicated team of professionals who are passionate about delivering excellence, with a focus on culinary hospitality that meets federal, state, and local regulations and exceeds member expectations.

The position available is for a Kitchen Supervisor at Vicar's Landing, a role that demands both culin... Show More

Job Requirements

High school diploma or GED
Minimum two years of related culinary experience
At least 7 to 11 months of management or supervisory experience
Ability to read and understand policy manuals and safety rules
Ability to write routine reports and correspondence
Ability to calculate figures and applying concepts like fractions and ratios
Ability to solve practical problems with limited standardization
Ability to interpret written, oral, and diagram instructions
Ability to supervise and manage a small team
Ability to handle confidential information appropriately
Physically capable of standing, walking, sitting, talking, hearing, reaching, stooping, kneeling, crouching
Ability to lift and move up to 30 pounds
Ability to work at heights including climbing ladders
Excellent verbal communication skills

Job Qualifications

High school diploma or GED
Specialized schooling or on-the-job education in culinary or related fields
Minimum two years experience as a cook or sous chef in hotel, fine dining restaurant, club, or healthcare facility
Supervisory experience managing small teams
Ability to read and understand policy manuals, safety rules, and procedure manuals
Effective written and oral communication skills
Ability to calculate figures including discounts, proportions, and percentages
Problem-solving skills in varied situations
Ability to interpret instructions in various formats
Experience working with confidential information
Knowledge of food safety and sanitation standards

Job Duties

Review menus prior to preparation of food and prepare hot and cold foods in accordance with standardized recipes and sanitary regulations
Prepare meals in accordance with planned menus including normal and special therapeutic diets
Maintain food production records and temperature logs
Supervise kitchen staff and assume total supervision during Chef's absence
Delegate responsibilities to kitchen personnel
Assure correct portioning of all meals including To-Go orders
Taste all food before serving to members
Ensure food and supplies for next meals are available including pre-prep and pulling from freezer
Make authorized substitutions and act as expediter
Enforce daily or scheduled cleaning duties and clean as you go
Ensure proper storage, labeling, covering, and dating of food in refrigerators and walk-ins
Maintain cleanliness and sanitation of all kitchen equipment
Assist in storing incoming food
Uphold a clean and safe working environment by complying with safety and sanitation guidelines
Report hazardous conditions and incidents as required
Maintain personal hygiene and dress code standards
Attend in-service training and assist in training new department personnel
Report to work as scheduled and maintain excellent attendance
Perform additional tasks as assigned by supervisor

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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