Sous Chef - Miami, United States - Chic-a LLC

Description

** Sous Chef**

Location * Summary

Description

Skills

Summary **Sous Chef** Salary Competitive salary Schedule Full Time Experience Minimum 3 years of experience Location Category Fine Dining Cuisine Latin American **Sous Chef**

Description CHICA by Lorena Garcia will transport guests through Latin America, featuring the robust and vibrant flavors of authentic regional dishes. Celebrating a rich blend of native ingredients and techniques that are forever weaved into our American history and palate -- from Venezuela, Argentina, Colombia, Cuba, Mexico, Peru, and more CHICA will pay homage to each culinary tradition all in one dynamic environment. From the wood-fire grill to the traditional plancha and rotisserie for the signature Meyer Lemon Chicken, a combination of family traditions and passions will unite guests around the table and deliver a legacy of culinary delights. The atmosphere will be musically charged with Latin beats while a lively bar scene will feature cocktails and fine spirits from a regionally inspired curated beverage program, as well as a wine inventory that emphasizes historical ties to old-world wines.

CHICA is open Monday through Sunday for lunch, dinner and weekend brunch.

Job Description:

The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.

Requirements:

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.

Excellent verbal and written communication skills

Excellent critical thinking and decision-making skills

Must be able to maintain tact and cool under pressure

Able to work flexible hours necessary including off hours, weekends and holidays

Ability to have a highly motivated and energetic personality

Ability to take initiative and exhibit flexibility

Excellent guest service skills

Have interpersonal skills to deal effectively with all business contacts

Professional appearance and demeanor

Able to effectively communicate in English, in both written and oral forms

Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned):

FOOD QUALITY

The Chef will provide "excellent quality" and "presentation" of all food to the guests.

The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed

upon.

In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these

standards to the staff.

SERVICE

Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the

menu.

It is the Chef's responsibility to participate in service education through:

Daily line-ups;

Quarterly menu meetings; and

New server training programs

It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.

The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.

If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's

responsibility to identify the problems and bring them promptly to the attention of the General Manager.

FACILITY MAINTENANCE

Maintain a high level of cleanliness in the kitchen facilities.

It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and

downstairs prep area.

The Chef should make the appropriate assignments within his staff.

SUPERVISORY RESPONSIBILITIES:

Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and

evaluation of this unit.

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.

Work Conditions:

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.

The noise level in the work environment is usually loud

The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with

hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds

Qualifications and Competencies:

Degree in Culinary Arts

Food Safety/Manager Certification

Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Ability to write routine reports, purchase orders, menus and correspondence.

Ability to communicate to groups of customers or employees of the organization.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability

to compute rate, ratio, and percent.

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.

In the late 1960s film classic Cool Hand Luke, Paul Newmans devil-may-care attitude lands him in a Florida jail for cutting off the heads of parking meters. Outnumbered, Newman is dared by his cellmates to eat 50 hard-boiled eggs in an hour. Fueled by his stubborn instincts and unwillingness to conform, Newman trumps his naysayers and defies all odds proving that he can accomplish anything he sets his mind to.

Its this ethos on which our company was founded. 50 Eggs is a place where ideas become plans, plans become actions and actions become success and growth. Its a place where we always find a way to overcome the impossible a place where we can eat 50 Eggs.

50 Eggs is comprised of highly-driven, passionate professionals who share a wide range of strengths and expertise. The Executive Team is proudly composed of a versatile task force of experts focused on company culture, guest service excellence, food and beverage management, training and development programs, and strong sales practices; a set of ingredients that set us apart from the rest.

Operators, culinarians, service industry professionals and sales & marketing mavens alike join 50 Eggs for a career, not a job. We are a family that is driven by our defined Core Values, and led by our philosophy that We Can Eat 50 Eggs. We are committed to providing our team a space to not only do what they love but to expand our knowledge individually and cohesively to grow as a company within the various fields

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