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Sushi Chef in Palm Coast

Sous Chef | Full-Time |Ocean Center

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AEG

Sous Chef | Full-Time |Ocean Center

Palm Coast, FL, USA|Onsite

Job Overview

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Employment Type

Hourly
Full-time
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Compensation

Type:
Hourly
Rate:
Range $20.00 - $22.00
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Work Schedule

Flexible
Weekend Shifts
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Benefits

Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off

Job Description

This opportunity is with a renowned banquet, hotel, or convention center operation recognized for providing upscale event experiences and exceptional culinary services. The establishment values quality, meticulous food preparation, and attentive guest service, which are the hallmarks of its thriving reputation in the hospitality industry. Committed to maintaining high standards, the company fosters a collaborative environment where team members are encouraged to grow professionally and contribute meaningfully to the success and profitability of every event.

The Sous Chef role is pivotal to ensuring the flawless execution of food service and kitchen management in this dynamic, event-driven setting. Ser... Show More

Job Requirements

  • High school diploma or equivalent GED
  • Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
  • State issued Health Certificate and immunizations are required
  • Must be Serve Safe certified
  • Ability to work a flexible schedule including nights, weekends and long hours
  • Must be able to stand for extended periods of time
  • Must be able to make fast, simple, repeated movements of fingers, hands and wrists
  • Ability to bend, stretch, twist or reach out with the body, arms and/or legs
  • Must be able to lift, push, pull or carry heavy objects
  • Must have a good sense of taste and smell
  • Knowledge of and skill in using computer software including MS Word, Excel, Outlook
  • Ability to supervise, coach, and train employees
  • Provide excellent service to customers
  • General knowledge of health and safety for patrons and staff
  • Ability to express ideas clearly when speaking or writing
  • Ability to read and understand written information
  • Identify problems and review information
  • Must maintain high level of concentration
  • Must be able to multi-task
  • Knowledge of math including arithmetic, algebra, geometry and statistics
  • Knowledge of US Foods Menu Profit Pro a plus

Job Qualifications

  • High school diploma or equivalent GED
  • Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with supervisory experience
  • State issued Health Certificate and required immunizations
  • Technical proficiency in food preparation methods
  • Strong interpersonal and communication skills
  • Ability to train, evaluate, and motivate staff
  • Able to delegate responsibilities effectively
  • Strong problem-solving and decision-making skills
  • Detail-oriented with the ability to multi-task
  • Self-directed as well as a strong team player
  • Flexible to work nights, weekends and long hours
  • Able to stand for extended periods
  • Clear verbal communication skills
  • Fast, repetitive hand movements capability
  • Physically able to bend, stretch, twist and reach
  • Able to lift, push or pull heavy objects
  • Good sense of taste and smell
  • Serve Safe certified
  • Proficient with MS Word, Excel and Outlook
  • Able to supervise, coach and train employees
  • Customer service oriented
  • Knowledge of health and safety regulations
  • Strong written and verbal communication skills
  • Ability to read and interpret written information
  • Awareness of cooking process changes
  • Ability to maintain high concentration and multi-task
  • Knowledge of basic math including arithmetic and algebra
  • Knowledge of US Foods Menu Profit Pro is a plus

Job Duties

  • Supervises all line set-up, prep and breakdown activities
  • Responsible for in-service delegation of tasks to line personnel
  • Supervises all buffet, beverage, break, and carving table set-up and breakdown
  • Responsible for set-up of all equipment including chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
  • Assists Executive Chef with kitchen record keeping and administrative duties including food inventories and ordering
  • Organizes employee work schedules ensuring appropriate coverage
  • Measures, mixes and cooks ingredients according to recipes
  • Uses various kitchen equipment to prepare and serve food
  • Maintains cleanliness of kitchen and food production areas
  • Provides ongoing training, mentoring and coaching to kitchen staff
  • Promotes a positive and cooperative workplace by working alongside staff
  • Assists Executive Chef in maintaining quality, consistency and culinary concept
  • Monitors food preparation and service for quality standards
  • Ensures adherence to all food safety standards
  • Communicates effectively with team members
  • Makes decisions and solves problems
  • Documents personnel discipline and works with Human Resources
  • Performs other duties assigned by Executive Chef

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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