Sous Chef jobs in Florida

Asian Restaurant Looking for

Please submit your resume to set up an interview or reply to this post.

Aside from supervising and coordinating all activities of a particular workstation dedicated to preparing and cooking food for various outlets, you are also responsible for maintaining and enforcing companies standards. If you have experience in a similar role, preferably in an upscale restaurant, hotel, cruise ship, or high-volume food service facility, and have proof of cook apprenticeship or its equivalent, you're perfect for this role!

Assists the Team Leader in all aspects of daily operations including profitability, expense control, buying, merchandising, labor, regulatory compliance and special projects as assigned. Leads and develops Team Members.

Job Responsibilities

1. Assist with the preparation and display of high quality foods as established by the Chef de Cuisine. 

1. Work a station as necessary.

2. Ensure all stations are properly set prior to service and make the necessary corrections if needed.

3. Provide training and experience to staff to adhere to the quality standards of the department.

4. Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.

5. Ensure good customer relations are maintained at all times, in particular when working in the public areas of the restaurant.

6. Report any questionable product concerns to the Chef to maximize product utilization and minimize waste.

7. Assume Chef de Cuisine when needed and Chef is not around

8. Ordering and receiving plus perform other related duties as assigned.  

• Create new dishes and menus in accordance with business needs
• Anticipate ingredient needs and arrange re-stock accordingly
• Ensure a productive kitchen flow that upholds business standards

Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. 

Knowledge of all kitchen equipment operations. 

Ability to establish and maintain an effective working relationship with management, staff, and guests. 

• High school education or equivalent. Culinary or apprenticeship program preferred.

Job Skills

• High energy, enthusiastic, and displays an affinity for our products, core values, and company philosophy.
• Growth mindset towards greater responsibility and ownership.
• Desire to coach and mentor others for growth.
• Excellent interpersonal, motivational, team building, and customer relationship skills.
• Capable of teaching others in a positive and constructive manner.
• Product knowledge.
• Advanced knowledge of regulatory and safety policies and procedures.
• Proficient mathematical skills for assessing financial performance, monitoring profitability, and managing inventory.
• Demonstrated decision-making ability, leadership skills, and ability to prioritize and delegate.
• Proficiency with email, Microsoft Office, and operations-related applications.

Qualifications

• Experience working as a sous chef or chef
• High familiarity with kitchen equipment, processes, and health and safety guidelines
• Able to delegate tasks effectively and assist when needed
• Adaptable to high traffic and kitchen volume
• managing food and labor cost

We are looking forward to reading your application.

This job requires 50 to 60 hrs a week.