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Sous Chef - Miami, United States - Ajoywallace
Description
**Sous Chef**
Miami, FL **General Purpose of the Job**
Assist the Executive in managing and supervising the kitchen.
**Essential Duties and Responsibilities**
Assist the Chef with:
Preparing prep sheets
Log new recipes into the computer
Updating the pricing in the computer
Food purchasing
Seek out new purveyors and do comparative pricing
Staff scheduling
Supervise food production, make sure quantities are correct, quality is high and recipes are being followed
Maximize kitchen productivity
Train culinary staff and dishwashers
Maintain highest levels of cleanliness and sanitation at all times, following government strict guidelines
Supervise and schedule the dish station
Work and run the kitchen at events
Give creative feedback on new menu items, recipes and presentation
Pack the events and make sure that all necessary food and equipment is sent to the events
Other duties as required
**Supervisory Responsibilities**
Manages one subordinate supervisor who supervises a total of eight employees in the Kitchen and Dish Room. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises 15 non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
**Qualifications**
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
**Education and/or Experience**
Bachelor's degree from four-year college or university; or minimum eight years related experience and/or training; or equivalent combination of education and experience.
**Language Skills**
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
**Mathematical Skills**
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
**Reasoning Ability**
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
**Computer Skills**
Requires computer literacy in MS World, Excel, Power Point, and Publisher
**Certificates, Licenses, Registrations**
Food Safety Manager Certificate
**Other Skills and Abilities**
Bilingual preferred (English/Spanish)
Manual dexterity in knife skills
Knowledge of kitchen equipment
Patience to accept & process criticism from clients & managers
**Physical Demands**
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; talk or hear and taste or smell. The employee is occasionally required to walk; sit; use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
**Work Environment**
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly exposed to moving mechanical parts. The employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually loud.
