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Sous Chef

Company: Pig Beach Palm Beach
Location: West Palm Beach
Posted on: November 26, 2022

Job Description:

*Sous Chef Job Description / Responsibilities Pig Beach BBQ *

*Sous Chef Job Description: *
Works alongside Executive Chef to manage daily kitchen activities, including overseeing back of house staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes and has full understanding of all BBQ and Smoked Food Processes. This position has a starting gross salary of $50,000 to $55,000 per year with 1-week Paid vacation after 1 year, 2 weeks Paid Vacation after
2 years. Health care and benefits are offered after 3 months.

Sous Chef Job Duties:
* Works a 5-day week, consistent of a 10-hour day or until the job is done mentality, and has flexibility to be called in if needed.
* Leads kitchen team in chef's absence, & expedites service.
* Writes the Kitchen Schedule with Executive Chef staying Two Weeks out at all times.
* Leads Kitchen staff in Department of Health Training and Implementation
* Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation,

Porters and dish plating
* Oversees and organizes kitchen stock and ingredients
* Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance and Health Department Food Hierarchy.
* Keeps cooking stations stocked, especially before and during prime operation hours
* Trains new kitchen employees to restaurant and kitchen standards
* Manages Overtime of Hourly employees ensuring not to exceed more than 5 hours a week without approval, and appropriately cuts hourly staff as needed on slow days.
* Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
* Supervises all food preparation and presentation to ensure quality and restaurant standards
* Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities
* Verifies that food storage units all meet standards and are consistently well-managed
* Assists Executive Chef with menu creation, food inventory, and general cleanliness
* Assists Executive with maintaining Dry Storage organization, ordering and cleanliness
* Coordinates with FOH restaurant management team on supply ordering, and kitchen efficiency and staffing
* Asserts constructive criticism as well as positive reinforcement to line cooks and servers

*Required Education, Experience, Skills & Certificates*

1. Formal Culinary Training: Prior Sous Chef or kitchen management is strongly preferred.
2. Culinary School Graduate with Four years of progressive experience in restaurants providing high-volume food production, catering, or an equivalent
3. Strong Organizational Skills & Attention to detail.
4. Leadership, Positivity, Ability to work under Pressure, Self-Motivated, Creative Problem Solving Skills
5. Strong Verbal, & Written Communication Skills, EXCEPTIONAL Customer Service Skills
6. Florida Department of Health and Mental Hygiene Food Safety Card
7. Is proficient in Microsoft Word, Excel and Online ordering.

*General Duties *

FACILITY
* Ensures cleanliness of pit stations, meat stations, CVAP's, slicers, and meat coolers are all kept compliant to health
Department standards

* Ensures Cleanly and sanitary workstation during the day and at the end of the day.
* Follows sanitary practices for food handling, general cleanliness, and maintenance of Entire Property
* Understands smoker operating and cleaning procedures and ensures that smokers are kept in top condition and smoking at correct temperature.
* Understands CVAP operating procedures and ensures they are kept clean and are set at correct operating levels.
* Understands slicer operation, safety, maintenance, and ensures that these standards are followed.
* Performs routine inspections of pit, meat, and meat cooler areas monitoring of general cleanliness and facility care.

BRAND
* Handles multiple priorities, works under stress, and exercises good judgment when dealing with guest situations and complaints.
* Has a professional appearance and professional demeanor
* Follows the company's Dress Code and Personal Hygiene Standards.
* Follows established procedures in an efficient and professional manner.
* Cooperating with other employees to meet the demands of the kitchen.

Physical Requirements (Reasonable Accommodations may be requested)

Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.) to and from stock and kitchen locations. can stand up to 8 hours or longer if needed.

Additional requirements include:
* Standing and Walking 100% of the time
* Lifting up to 80 pounds to waist high
* Lifting up to 30 pounds to shoulder high
* Carrying up to 80 pounds for short distances
* Constant exposure to heat
* Bending and reaching from under the counter (5 inches above the ground) to 6 feet above the ground with at least one arm
* Climbing ladder and step stool
* Dexterity required for handling food items and dishes.

NOTE: The duties and responsibilities in this job description is not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the organization.

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:
* Health insurance
* Paid time off
Experience level:
* 5 years
Pay rate:
* Yearly pay
Shift:
* 10 hour shift
* 12 hour shift
* 8 hour shift
* Day shift
* Evening shift
* Night shift
Weekly day range:
* Weekend availability
Work setting:
* Casual dining restaurant

COVID-19 considerations:
Not at this time

Experience:
* sous chef or commensurate: 3 years (Required)

License/Certification:
* Food manager certificate (Preferred)

Shift availability:
* Day Shift (Required)
* Night Shift (Required)

Work Location: One location%58047475%

Keywords: Pig Beach Palm Beach, Miami , Sous Chef, Hospitality & Tourism , West Palm Beach, Florida

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