The Flamingo Grill Sous Chef

Boca Raton, FL, USA|

Job Overview

Compensation

Salary

Range $65,000.00 - $75,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Uniform allowance

Career development opportunities

Job Description

This position is at a professional culinary establishment that operates within the hospitality sector, specializing in providing high-quality food preparation and kitchen management services, possibly within a hotel or upscale restaurant environment. The company maintains a strong commitment to health standards, employee training, and superior food handling procedures to meet both regulatory requirements and customer satisfaction expectations. The role offers a structured environment that values skill development, teamwork, and attention to detail. Typically, the employment type aligns with full-time kitchen staff positions, often within a hotel or similar setting. As a kitchen supervisor or culinary assistant, the salary is commensurate... Show More

Job Requirements

High school diploma
Culinary or apprenticeship program preferred
Three to five years cooking experience
Prior hotel and restaurant cooking experience preferred
Ability to lift up to 50 lbs
Ability to frequently lift and carry objects up to 25 lbs
Capacity to stand or walk for extended periods
Ability to reach, handle, feel, talk, hear, and see
Ability to work in confined spaces
Ability to perform duties within extreme temperature ranges

Job Qualifications

Any combination of education, training or experience that provides the required knowledge, skills, and abilities
High school diploma required
Culinary or Apprenticeship program preferred
Three to five years cooking experience required
Prior hotel and restaurant cooking experience preferred

Job Duties

Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items
Ensures proper receiving, storage including temperature-setting and rotation of food products to comply with Health Department regulations
Adheres to control procedures for cost and quality
Assists in menu planning activities
Assists in scheduling culinary staff to maintain proper coverage while keeping payroll costs in line
Supervises daily cleaning of walk-in and reach-in boxes for safety reasons
Maintains vacation schedule for proper staffing
Reports any equipment in need of repair to chef and engineering for service
Performs other duties as requested such as VIP parties and staff meetings

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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