Sous Chef - Miami, United States - Mr C Coconut Grove

Description

Job Description

Bellini 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 also offered great benefits, including medical, dental, vision, and a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today

WHO WE ARE?

From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel's interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities.

YOUR ROLE AS A SOUS CHEF

We are looking for a Sous Chef that will be responsible for preparing food items in accordance with portion and quality standards specified in recipes. Control food usage to minimize waste.

Ultimately, you will contribute to delivering a pleasant dining experience for our guests.

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Responsible to implement and maintain all standards set forth by Management and establishes the manner and means to train personnel according to standards operating procedures.
• To ensure a safe and constant food production according to daily needs of our guests as well as company expectations.
• To ensure the highest health, sanitation and safety standards necessary in food handling and overall cleanliness.
• To ensure each that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• Responsible for all food outlets, buffets, actions stations, and food displays for creativity, quality, cleanliness, and food safety.
• Be instrumental in organizing an efficient flow of production.
• To ensure the on-the-job training is implemented so all line staff performs effectively and efficiently.
• The ability to provide assistance in the overall responsibility of proper storing procedures, food orders, food cost, equipment, and sanitation.
• The ability to ensure hot and cold food are maintaining a constant temperature and exercise the rule: below 40F. For foods served chilled and above 140F. For foods served hot.
• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required.
• Upon employment, all employees are required to fully comply with Mr. C's rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• To further your own knowledge of Management methods and principals to ensure advancement and further upgrading standards for the profession as a whole.
• Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Train safe work habits and alert the staff to notify Management on duty of any dangerous or unsafe places in the work area.

REQUIREMENTS AND SKILLS:

• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Ability to learn and perform all essential job functions accurately and safely.
• Experienced in training subordinates in fine food preparation and excellent knowledge of menu structure.
• The ability to taste all foods to ensure correct preparation.
• Ability to walk, stand, and continuously perform essential functions for an extended period of time.
• The ability to perform tasks requiring bending, stooping, kneeling, and walking.
• Auditory and visual abilities to observe and detect signs of emergency situations.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Willingness to work required shifts, i.e., night shift, breakfast rush, including evenings and weekends
• Ability to multitask in a fast-paced environment

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:

• Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must be able to lift trays weighing up to 25 lbs. on a regular and continuing basis.
• Must be able to bend, stoop, squat and stretch to fulfill tasks.
• Must be able to exert well-paced ability in limited space and to reach other locations of the property on a timely basis.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

QUALIFICATION STANDARDS:

Education: Bachelor's degree in Culinary Arts.

Experience Required: Three years of experience as a Lead cook or Jr. Sous Chef

Licenses or Certificates: Ability to obtain and/or maintain any government-required licenses, certificates or permits.

Grooming: All employees must maintain a neat, clean, and well-groomed appearance per Mr. C's standards.

INTENT AND FUNCTION OF JOB DESCRIPTIONS:

All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to perform the position successfully. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by Supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an "at-will" employer.

READY TO JOIN OUR TEAM?

We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you

Equal Employment Opportunity

Powered by JazzHR

Q3vSfsYNXK