Sous Chef jobs in Florida

Job Summary

General Accountabilities

• Check the quality of raw or cooked food to ensure that health and safety standards are met.
• Check the quantity and quality of received products.
• Order food or other supplies needed to ensure efficient operation.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Demonstrate new cooking techniques or equipment to team.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Monitors and improves food and labor cost systems.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Interview potential kitchen candidates, such as cooks and other kitchen workers.
• Conducts inventory per company policy.
• Completes line-checks to ensure all stations are stocked with quality food equipment.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen area.
• Monitor sanitation practices to ensure that team members follow regulations and appropriate safety and sanitation standards.
• Work with Executive Chef to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of customers.
• Works directly with Event Sales Manager in preparation for planned events.
• Collaborate with leadership to assign prices to menu items, based on ingredients, labor, and overhead costs.
• Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
• The company reserves the right to add or change duties at any time.

Job Qualifications

• Must represent Vines Mission, Vision and Values
• Must be at least 18 years old
• A minimum of 3-years’ experience managing a scratch kitchen, with lunch and brunch menu development
• Experience leading a team of 8 to 20 people
• Upscale or Fine Dining environment and/or Culinary Degree is PREFERRED
• A passion for cooking, teaching and developing talent!
• Hard-working and a team player
• Knowledge of safety, sanitation and food handling procedures
• Ability to work calmly and effectively under pressure
• Ability to work flexible shifts and schedules, inclusive of weekends and holidays
• Ability to communicate clearly with managers and team members

Skills

• Excellent verbal and written communication
• Service orientation
• Management of personnel resources
• Social perceptiveness
• Critical thinking
• Judgment and decision making
• Complex problem solving
• Time management

Physical Demands 

• Ability to stand and walk for up to 10 hours per day
• Ability to lift and carry up to 50 pounds
• Ability to exert fast-paced mobility for periods of up to 6 hours in length
• Ability to work 50-55 hours per week
• Ability to work within the following conditions: wet floors, temperature extremes, and loud noise
• Ability to perform essential functions to Vines Grille and Wine Bar standards and with reasonable accommodation