Miami | Sous Chef | Japanese Izakaya

1 month ago

Miami, United States Madison Collective Full time
Job DescriptionJob Description

DESCRIPTION:


We are seeking an entry level Sous Chef to help oversee back of house operations in support of the Head Chef. Ideal candidate will provide a highly efficient and effective service while ensuring that all financial and statutory requirements are met. This chef will also support the delivery of outstanding customer service. Management of line staff to include interviewing, hiring, training, scheduling, promoting, performance evaluations, disciplining, and termination. In charge of kitchen operations during shifts when ESC and Exec Chef are off duty.


Job duties include (but are not limited to):


  • Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development in conjunction with culinary chef team.
  • Appraising employees overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.
  • Maintains standards of quality and service and station of which he/she is responsible for and adhered to by employees.
  • Responsible for the production of and have knowledge and competency in menu items.
  • Assists in overseeing kitchen inventory, purchasing and food cost.
  • To assist in the creation and preparation of food items according to the standard recipes, with flair, creativity and quality standards that meet the high standards and expectations of the restaurant.
  • To assist in controlling food costs and minimize waste of all food items.
  • To ensure that kitchen equipment is maintained to a good standard with minimum breakage.
  • Being the example for staff at all times; knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership.
  • To maximize employee morale and productivity. To assist and train line staff and Sous Chefs in the preparation of all dishes and provide performance feedback.
  • To ensure the restaurants operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.
  • To become familiar with and work in any section of the kitchen when necessary or as requested by the Head Chef and/or Executive Chef.
  • To ensure work stations are cleaned down at the end of a meal period and food is stored away in the appropriate manner
  • To ensure the proper handling and storage of all food items according to health and safety
  • To ensure kitchen and food preparation areas are left clean and sanitized when unattended
  • To maintain good working relationships with colleagues and all other departments and liaise with Human Resources and the Executive Chef with staffor colleague issues
  • To abide by all federal, state and local labor, health and safety laws
  • To have a complete understanding of the restaurants policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.
  • To have a complete understanding of the restaurants employee handbook and adhere to the regulations contained within it.
  • To develop an open culture of communication, both formal and informal and encourage employee involvement.


REQUIREMENTS:


  • Proven experience in high volume, fine dining culinary operations
  • 1+ year experience in supervisory or Sous Chef position
  • Strong leadership and team management skills
  • Excellent organizational and communication abilities
  • Knowledge of health and safety regulations
  • Familiarity with budgeting and cost control


BENEFITS:


  • Competitive Base pay ($65-70K doe)
  • Bonus potential
  • Medical/Dental/Vision
  • PTO
  • Cell phone and dining allowance
  • EOE


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