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    Sous Chef - Orlando, United States - TalentRemedy

    TalentRemedy
    TalentRemedy Orlando, United States

    2 weeks ago

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    Description

    Position: Sous Chef

    Reports to: Executive Chef, Restaurant General Manager, Corporate Team

    Supervises: Kitchen Supervisors, Back of House, Hourly Staff

    Purpose:

    Provides leadership in the kitchen at restaurant level. Manages the hourly Back of House team to ensure consistent execution of our client's quality standards, operating systems, procedures, philosophies, and cultural icons.

    Key Responsibilities:

    • Actively manage adherence to our client's quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements.
    • Role model and actively influence positive behavior to ensure cultural icons are integrated into daily practices, fostering a safe and productive work environment and enhancing the guest experience.
    • Develop hourly staff to contribute to the organization's talent pool and drive progress.
    • Enhance restaurant profitability through effective financial management.
    • Maintain Back of House facilities.
    • Represent and uphold the client's brand.
    • Assist in New Restaurant Openings as necessary.

    Qualifications:

    • Minimum 1 year experience as a Back of House manager in a high-volume restaurant or minimum 6 months experience in Back of House with our client.
    • Strong organizational skills with the ability to multitask.
    • Adaptability to changing priorities and managing workloads independently.
    • Exceptional attention to detail and follow-through.
    • Reliable, dependable, and highly motivated.
    • Effective communication in English.
    • Knowledge of Spanish - extra advantage.

    Responsibilities:

    Menu Development

    • Facilitate system updates, purchasing activities, and logistics to support new menu introductions.
    • Collaborate with Executive Chef to arrange station assignments for new menu items.
    • Maintain documentation of new menu recipes at the restaurant level.
    • Organize new menu food demonstrations and practical training sessions with Executive Chef.
    • Review team feedback post-rollout to address any challenges and make necessary adjustments.

    Quality Standards

    • Demonstrate and coach the restaurant team on food quality.
    • Supervise food execution and coach the Back of House team to ensure adherence to recipes, proper preparation, and plating techniques.
    • Expert understanding of all aspects of menu production. Continuously assess and correct all production aspects, including recipe adherence and food quality.
    • Evaluate team feedback on quality issues, identify root causes, and take corrective actions.

    Operations

    • Work with Executive Chef to train a skilled Back of House team for efficient restaurant operation.
    • Ensure adequate staffing for all Back of House shifts.
    • Teach and oversee daily routines in the Back of House, ensuring compliance with standards.
    • Manage Back of House systems within the restaurant with Executive Chef.
    • Implement corrective actions when needed and prevent recurrence of issues.
    • Enforce company specifications adherence.
    • Assist Executive Chef in managing administrative procedures within the Back of House.
    • Ensure compliance with food safety and sanitation procedures.
    • Create a safe work environment to minimize accidents and injuries.
    • Support security measures to protect employees, guests, and assets.
    • Oversee housekeeping systems and maintenance programs to upkeep the restaurant.
    • Facilitate ongoing communication among stakeholders for operational matters.

    Financial Management

    • Collaborate with Executive Chef to optimize purchasing practices and ingredient usage for cost-effective operations without compromising quality.
    • Monitor daily operations to reduce food waste and maintain P&L.

    People Management

    • Supervise and develop Back of House staff, providing guidance, feedback, and necessary corrective actions.
    • Ensure proper documentation for all personnel actions.
    • Offer continuous feedback, set performance expectations, and conduct performance reviews.
    • Participate in new hire training for Back of House staff.
    • Evaluate and assist in the development of key hourly talents.
    • Foster a transparent and trusting culture through direct communication and feedback.
    • Monitor staff satisfaction and engagement, taking corrective actions when needed.

    Physical Requirements

    • Able to work 10+ hour shifts.
    • Able to stand, sit, or walk for long periods.
    • Capable of lifting up to 50 pounds.
    • Dexterity to operate kitchen equipment and knives.
    • Tolerance for varying temperatures, smoke, steam, and heat.
    • Work in confined spaces.
    • Required sensory abilities to observe emergency situations and assess food quality.

    Benefits

    • Competitive wages.
    • Monthly bonus program.
    • Medical insurance coverage.
    • Paid parking.
    • Life Insurance.
    • 401(k) retirement plan.
    • Paid Time Off.
    • Opportunities for professional growth.
    • Employee dining privileges at client locations.
    • Equal Opportunity Employer.
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