SuViche Brickell- Sous Chef- Hourly

Miami, FL, USA|Onsite

Job Overview

Employment Type

Hourly

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Training and Development

Meal Allowances

Job Description

This opportunity is with a respected and growing culinary establishment known for its commitment to excellence in food quality and customer satisfaction. As a professional dining venue, they focus on delivering high standards in both service and culinary execution. Their kitchen team plays a crucial role in upholding these values, consistently delivering dishes that meet precise recipe, quality, and presentation standards.

The role of Hourly Culinary Leader, also referred to as Hourly Sous Chef, represents an important advancement in the culinary career ladder within this establishment. This position is ideal for a driven and experienced cook ready to expand the... Show More

Job Requirements

must have experience in a professional kitchen environment
must demonstrate leadership and multitasking skills
must understand and follow food safety and sanitation guidelines
must be able to maintain high standards of quality and presentation
must be dependable and punctual
must be able to work flexible shifts including weekends and holidays
must have good communication skills

Job Qualifications

must be able to speak, read and understand English
must be at least 18 years of age
experience and knowledge of kitchen equipment including knives, knife sharpener, slicer, salamander, stove, broiler, oven, mixer, fryer, wok and other related equipment
ability to communicate clearly with managers, kitchen and dining room personnel
ability to reach, bend, stoop and frequently lift up to 50 pounds
ability to work in a standing position for long periods

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
master all kitchen stations as well as the ability to cover multiple stations at once during periods of lower volume and validate production is completed according to prep calls
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
maintain culinary-related NPS and guest sentiment metrics that meet or exceed budget
direct compliance consistency regarding standard portion sizes, cooking methods, quality standards and kitchen policies and procedures
ensure correct stock levels and back-up prep for all line stations to assure 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
open and close the kitchen
ensure every dish and recipe executed in the kitchen while working is prepared to the highest standards, maintaining 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 checks and correct items not within the standard
ensure proper culinary uniform standards are followed
work directly with restaurant management to address guest allergy issues
execute all training shifts in the kitchen successfully
leave informative daily logs
read production sheets, understand on-hands and pars and scale recipes

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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