Sous Chef - Hourly- SuViche Brickell

Pembroke Pines, FL, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Type:

Salary

Rate:

Range $47,800.00 - $64,500.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Paid Time Off

Employee Discounts

meal discounts

Job Description

The hiring establishment is a reputable restaurant known for its commitment to culinary excellence and a superior guest experience. This company prides itself on delivering high-quality dishes through skilled culinary professionals who uphold stringent standards of food safety, quality, and presentation. As a dynamic and growing restaurant, it offers a vibrant work environment where career development and teamwork are emphasized, enforcing rigorous adherence to recipes and kitchen procedures. The organization values a guest-first mentality, ensuring that every dish not only meets but exceeds customer expectations consistently.

The position available is the Hourly Sous Chef, a key leadership ro... Show More

Job Requirements

Must be at least 18 years of age
Must be able to speak, read and understand English
Must have experience and knowledge of kitchen equipment, including but not limited to: knives, knife sharpener, slicer, salamander, stove, broiler, oven, mixer, fryer, wok, and any other equipment found within the restaurant
Must be able to communicate clearly with managers, kitchen, and dining room personnel
Be able to reach, bend, stoop and frequently lift up to 50 pounds
Be able to work in a standing position for long periods of time

Job Qualifications

Must be able to speak, read and understand English
Must be at least 18 years of age
Must have experience and knowledge of kitchen equipment, including but not limited to: knives, knife sharpener, slicer, salamander, stove, broiler, oven, mixer, fryer, wok, and any other equipment found within the restaurant
Must be able to communicate clearly with managers, kitchen, and dining room personnel
Be able to reach, bend, stoop and frequently lift up to 50 pounds
Be able to work in a standing position for long periods of time

Job Duties

Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
Assume 100% responsibility for the quality of products produced throughout the kitchen while working
Lead production of culinary dishes for daily pre-shift meetings, ensuring that cooks produce the items according to line build and as a learning exercise
Responsible for helping to maintain culinary-related NPS and guest sentiment metrics that meet or exceed budget
Know and direct compliance consistency with regard to our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures
Ensure correct stock levels and back-up prep for all line stations to assure a smooth service period
Ensure a clean and sanitary kitchen including tables, shelves, burners, fryers, charbroilers and griddles, woks, sauté tops, floors, walls, and refrigeration equipment
Direct proper set-up, maintenance, restocking, cleanliness, and organization of the kitchen at all times while working
Ensure proper plate presentation and garnish set-ups for all dishes
Coach and correct cooks as necessary to improve and maintain proper performance
Can both open and close the kitchen
Ensure that every dish and recipe executed in the kitchen while they are working is prepared to the highest standards, ensuring strict and exact recipe adherence
Direct and practice proper and safe food handling, storage, receiving, and rotation
Attend all scheduled team member meetings and bring suggestions for improvement
Place and receive orders as directed
Validate line readiness for all stations
Conduct taste and sensory and correct all items not within the standard
Ensure proper culinary uniform standards are followed
Works directly with restaurant management to successfully satisfy guest allergy issues
Responsible for the successful execution of all training shifts taking place while in the kitchen
Leave informative daily logs
Can read a production sheet and understands on-hands and pars and can scale a recipe
Other duties may be assigned

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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