- Company parties
- Dental insurance
- Employee discounts
- Health insurance
- Opportunity for advancement
- Training & development
- Vision insurance
- Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.
- External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.
- High school diploma or equivalent vocational training certificate
- Culinary College Degree
- Previous Management/Supervisory experience
- 1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant
- Food handling certificate
- Ability to communicate in English with guests, co-workers, and management to their understanding
- Ability to compute basic mathematical calculations
- Ability to provide legible communication
- Sanitation certificate (Preferred)
- Ability to perform job functions with attention to detail, speed, and accuracy.
- Ability to prioritize, organize, and delegate work assignments.
- Ability to be a clear thinker, analyze and resolve problems, and exercise good judgment.
- Ability to work well under pressure of meeting production schedules and timelines for guests.
- Ability to maintain good coordination.
- Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
- Ability to work a 12-hour shift, 5 days per week in hot, noisy, and sometimes close conditions.
- Ability to work with all products and food ingredients involved.
- Ability to use all senses to ensure quality standards are met.
- Ability to differentiate dates
- Ability to operate, clean, and maintain all equipment required in job functions.
- Ability to supervise, train, and direct employees; give correction when needed.
- Ability to plan and produce centerpiece displays and banquet trays, and make buffets.
- Ability to comprehend and follow recipes.
- Ability to expand and condense recipes.
- Ability to produce creative and artistic food work.
- Ability to perform job functions with minimal supervision.
- Ability to work cohesively with co-workers as part of a team.
- Ability to motivate staff and maintain a cohesive team.
- Ability to promote positive relations with all individuals.
- Ability to meet datelines.
- Maintain and strictly abide by current sanitation/health regulations and restaurant requirements.
- Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
- Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
- Ensure that staff reports to work as scheduled; document any late or absent employees.
- Coordinate breaks for assigned staff.
- Prepare and assign production and prep work for all staff to complete, time management.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the departments standards and delegate these tasks.
- Complete opening duties:
- Set up a workstation with required mise en place, tools, equipment, and supplies according to standards.
- Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards.
- Check production schedule and pars.
- Establish priority items for the day.
- Inform the Chef de Cuisine of any supplies that must be requisitioned for the days tasks.
- Transport supplies from the storeroom and stock in designated areas.
- Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.
- Start prep work and production of items needed for the day.
- Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary.
- Prepare and produce all menu items for designated banquet functions.
- Prepare all dishes following recipes and yield guides, according to department standards.
- Inform the Chef de Cuisine of any shortages before the item runs out.
- Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
- Assist staff wherever required to ensure optimum service to guests.
- Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions.
- Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests.
- Inform the Chef de Cuisine of any excess items that can be used in daily specials or elsewhere.
- Maintain production charts according to department standards.
- Minimize waste and maintain controls to attain forecasted food costs.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty, dirty pots and pans to the pot wash station.
- Direct and assist stewards in order to make clean-up a more efficient process.
- Breakdown workstation and complete closing duties according to department standards:
- Return all food items to the proper storage areas
- Rotate all returned product
- Wrap, cover, label, and date all items being put away
- Straighten up and organize all storage areas
- Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves
- Return all unused and clean utensils/equipment to the specified locations
- Ice down hot items from the steam table so they cool quickly
- Turn off all equipment not needed for the next shift
- Restock items that were depleted during the shift
- Ensure all banquet cooks' assignments are completed before they sign out
- Review the status of work and follow-up actions required with the Executive Sous Chef before leaving.
- Document pertinent information in the logbook.
- Successful completion of the training/certification process.
- Write schedules according to the forecasted budget and have them approved by the Executive Sous Chef or Executive Chef.
- Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards.
- Conduct scheduled performance appraisals.
- Interview and hire new personnel according to the policies.
- Plate up banquet meals as assigned.
- Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference.
- Menu tasting for the restaurant.
- Review Meeting planner feedback periodically.
- Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services.
- Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities.
- Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc.
- Ensure quality at all times.
- Follow through with paperwork in a timely manner.
- Attend Sous chef meetings, leaders meetings, etc.
- Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems.
- Schedule correctly and ensure there is no unapproved Overtime.
- Ensure that plating and recipe guides are followed and that all food items are consistent.
- Ensure the work area is kept clean and safe.
- Ensure that all employees are allowed a 30-minute break.
- List production and assign specific job tasks.
- Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work.
- Adjust standard production quantities depending on the forecasted business.
- Ensure all requisitions are closed out and signed by the Sous Chef.
- Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items.
- All perishable food items must be wrapped and dated.
- Document all tardiness and absences on the day of the occurrence.
- Review documentation with the respective employees in a timely manner and follow progressive discipline procedures.
- Check all line employees' mise-en-place and verify line is ready for service.
- Spot-check that menu items are being produced to standards.
- Monitor that all staff perform to their standards of service.
- Follow all restaurant procedures and policies.
- Give Positive feedback to staff to maintain performance and address behavior, not personality.
- Be on time, ready to work, and set an example for all employees to follow.
- Follow the maintenance program and cleaning schedule
- Perform duties in other areas of the kitchen as assigned
- Attend gourmet shows, food and wine meetings
- Perform at special events and off-premise functions
- Research new products, menu items, and display presentations
- Assist in the employee selection process.
-
Sous Chef
1 day ago
Off Your Plate Hospitality Miami, United States Full time· We're looking for an experienced Sous Chef for a one of a kind hospitality group in Miami, FL. This hospitality group is expanding its presence in the Miami market, providing employees with long-term career opportunities to advance within the group. · We are looking for a prof ...
-
Sous Chef
1 day ago
Gekkō Miami, United States Full time· The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. ...
-
Sous Chef
9 hours ago
KYU Miami Miami, United StatesJob Description · Job DescriptionKYU is looking for a creative and dedicated Sous Chef to join our culinary team. As a Sous Chef, you will work closely with the Executive Chef to ensure the smooth operation of our kitchen. We are seeking an individual with excellent communication ...
-
Sous Chef
5 days ago
Grove Bay Hospitality Group Miami, United StatesJob Description · Job DescriptionBenefits:Dental insurance · Employee discounts · Health insurance · Opportunity for advancement · Training & development · Vision insurance · Red Rooster is seeking sous chefs to join a world-class team Come elevate your industry experience and wo ...
-
Sous Chef
1 week ago
Arlo Wynwood Miami, United StatesJob Description · Job DescriptionArlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Sous Chef. Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so, keep on reading Here atArlo,we strive to create a sense of awe t ...
-
Sous Chef
1 week ago
North Italia Miami, FL, United StatesOverview · Hiring Immediately – Sous Chef · What We Offer: · Comprehensive healthcare starting as low as $10/month within 30 days · Medical, dental and vision, company-paid group life insurance, short term disability and long-term disability · Flexibility: Paid time off including ...
-
Sous Chef
6 days ago
Lido Restaurant & Bayside Grill Miami Beach, United States Full timeThe Standard Spa is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit and true creative attitude. A destination layered with events and amusements that leaves you with an uplifted feeling... At the cultural heart-beat of T ...
-
Sous Chef
5 days ago
Culinaire Staffing Miami, United StatesJob Description · Job DescriptionSous Chef · Miami, FL · A high-volume chef-driven restaurant is hiring a Sous Chef to join their hospitality family · Are you looking for a company with a healthy culture that promotes training and development, work-life balance, and offers strong ...
-
Sous Chef
3 days ago
Zuma - Miami Miami, United StatesJob Description · Job DescriptionJOB SUMMARY: · To oversee and manage the seamless running of the kitchen departments in support to the culinary chef team; by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, ...
-
Sous Chef
6 days ago
The Standard Spa, Miami Beach Miami Beach, United StatesThe Standard Spa is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit and true creative attitude. A destination layered with events and amusements that leaves you with an uplifted feeling... At the cultural heart-beat of T ...
-
Sous Chef
5 days ago
Soho House & Co. Miami Beach, United StatesJob Description · Job DescriptionThe role... · At Soho House a Sous Chef is motivated to positively influence the kitchen team to follow the direction of Executive Chef and Executive Sous Chef in planning, organizing and managing the Kitchen Department according to company polici ...
-
Sous Chef
5 hours ago
Grove Bay Hospitality Group Miami, United StatesJob Description · Job DescriptionBenefits:Company parties · Dental insurance · Employee discounts · Health insurance · Opportunity for advancement · Training & development · Vision insurance · Beauty and the Butcher is seeking winning personalities to work at our beautiful venue ...
-
Sous Chef
1 day ago
Maü Miami Miami, United StatesJob Description · Job DescriptionSalary: Depends On Experienced · Position: Sous Chef · Company: Maü Miami · Location: 3252 NE 1st Ave Suite 109, Miami, FL 33137 · About Us: Welcome to Maü Miami , where culinary excellence meets lifestyle luxury Located in the heart of Miami, Ma ...
-
Sous Chef
5 days ago
The Betsy Miami, United StatesJob Description · Job DescriptionSummary: The Sous Chef is responsible for ensuring the highest standards of culinary excellence by overseeing kitchen operations, supervising staff, and collaborating with the head chef to maintain quality. The Sous Chef contributes to the overall ...
-
Sous Chef
1 week ago
Mr C Coconut Grove Miami, United StatesJob Description · Job DescriptionBellini at Mr. C Coconut Grove is looking to hire a Sous Chef to join our culinary team and maintain cleanliness around our restaurant. · This position has a competitive wage, depending on experience. All eligible full-time regular employees are ...
-
Sous Chef
5 days ago
TORINO ITALIAN RESTUARANT Miami, United StatesJob Description · Job DescriptionIl Bambino Italian Kitchen · We are seeking a Sous Chef to join our team You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. · Responsibilities: · Over ...
-
Sous Chef
2 days ago
Riviera Dining Group LLC Miami, United StatesJob Description · Job DescriptionRDG Overview: · Envisioned by Marine and Greg Galy through their travels, experiences, and thirst for discovery and adventures, the first MILA restaurant (part of RDG) opened in Miami Beach, FL, in January 2020. MILA is a restaurant, rooftop loung ...
-
Sous Chef
5 days ago
Naked Farmer Careers Miami, United StatesJob Description · Job DescriptionSOUS CHEF · Location: 200 S. Biscayne Blvd Suite 145 Miami, FL 33131 · Salary: $58K-$62K per year · Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and ...
-
Sous Chef
5 days ago
B Hospitality Corp Miami, United StatesJob Description · Job DescriptionButler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located We are looking for talented Sous Chef to join our growing team in Miami · WHY BUTLER · Competitive ...
-
Sous Chef
3 weeks ago
The Standard Spa Miami Beach Miami Beach, United States Full timeThe Standard Spa is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit and true creative attitude. A destination layered with events and amusements that leaves you with an uplifted feeling... At the cultural heart-beat of T ...
Sous Chef - Miami, United States - Grove Bay Hospitality Group
Description
Job Description
Job DescriptionBenefits:Are you ready to elevate your culinary prowess in a kitchen where creativity meets craftsmanship? We're seeking a talented Sous Chef to join our team and bring their passion for exceptional cuisine to the table
JOB OVERVIEW:
Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times.
KEY RELATIONSHIP:
STANDARD SPECIFICATIONS:
Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.
Qualifications:
Skills:
NOTE:
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an at will employment relationship.
We are an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.