Job Openings >> Sous Chef
Sous Chef
Summary
Title:Sous Chef
ID:1019
Location:Spanglish Craft Cocktail Bar, Miami, FL (Wynwood)
Department:Kitchen Staff
Description

General Summary of Duties:

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

 

Typical Physical/Mental Demands:

Requires mobility, bending, and reaching from floor level to six (6) feet. Transporting, pushing, pulling, and maneuvering trays and carts weighing up to seventy-five (75) pounds through crowded areas. Sense of smell, touch, and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.

 

Typical Working Conditions:

Complexity of Work: Must be able to work in a stressful environment and take appropriate action.

 

Examples of Duties (includes but is not limited to the following):

  1. Help in the preparation and design of all food and drinks menus
  2. Produce high quality plates both design and taste wise
  3. Ensure that the kitchen operates in a timely way that meets our quality standards
  4. Fill in for the Executive Chef in planning and directing food preparation when necessary
  5. Resourcefully solve any issues that arise and seize control of any problematic situation
  6. Manage and train kitchen staff, establish working schedule and assess staff’s performance
  7. Order supplies to stock inventory appropriately
  8. Comply with and enforce sanitation regulations and safety standards
  9. Maintain a positive and professional approach with coworkers and customers


Performance Requirements (knowledge, skills and abilities)

3+ years of experience as a Sous Chef. Understanding of various cooking methods, ingredients, equipment and procedures. Excellent record of kitchen and staff management. Accuracy and speed in handling emergency situations and providing solutions. Familiar with industry’s best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, POS). BS degree in Culinary science or related certificate would be a plus.
 

Education:                 High school education or equivalent.

Experience:               Relevant experience in a high quality, high volume operation preferred.

License/Certificate:  Food Safety Employee Training required.

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