Sous Chef

1 week ago


Miami, Florida, United States Grove Bay Hospitality Group Full time
Job DescriptionBenefits:
  • Dental insurance
  • Employee discounts
  • Health insurance
  • Opportunity for advancement
  • Training & development
  • Vision insurance

Join an Outstanding Team at Red Rooster as a Sous Chef

JOB DETAILS:
Handle restaurant food production, ensuring quality and adhering to standards. Lead and guide line Cooks. Maintain cleanliness and organization in work areas. Ensure staff compliance with standards and procedures.

KEY COMMUNICATIONS:
  • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.
  • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.

QUALIFICATIONS:
  • High school diploma or equivalent vocational training certificate
  • Culinary College Degree
  • Prior Management/Supervisory experience
  • 1-2 years in a supervisory role at a 5-star restaurant
  • Valid food handling certificate
  • Effective English communication skills
  • Basic math skills
  • Sanitation certificate (Preferred)

Skills:
  • Attention to detail, speed, and accuracy
  • Ability to prioritize and delegate tasks
  • Good problem-solving and judgment skills
  • Work well under pressure
  • Coordinate tasks efficiently
  • Work in hot and noisy conditions
  • Supervisory and training skills
  • Follow and create recipes
  • Produce creative food presentations
  • Maintain quality standards
ESSENTIAL RESPONSIBILITIES:
  • Adhere to health regulations and company policies
  • Know and use equipment properly and safely
  • Review and discuss schedules with the Chef
  • Supervise staff effectively
  • Prepare workstations and food items timely
  • Oversee food production for banquets
  • Monitor staff performance
  • Maintain food cost controls
  • Clean and organize work areas
  • Complete closing duties efficiently
  • Prepare schedules and provide feedback to staff
  • Participate in menu planning and events
  • Continuous improvement of products and services
  • Review financial performance
KITCHEN MANAGEMENT:
  • Lead daily line-ups and ensure quality
  • Maintain clean work area
  • Build relationships with Managers
  • Schedule effectively
  • Monitor production consistency
  • Keep accurate inventories and documentation
  • Maintain discipline and follow procedures
  • Ensure employee breaks and productivity
OTHER RESPONSIBILITIES:
  • Follow maintenance and cleaning schedules
  • Assist in other kitchen areas
  • Attend industry events
  • Research new products and menu ideas
  • Participate in employee selection

NOTE:
This job description outlines essential duties. Employees may be assigned other tasks at the discretion of their supervisor. Proof of U.S. work eligibility is mandatory.

We are an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.


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