Executive Sous Chef

4 days ago

Melbourne, Florida, United States Long Doggers Eateries Full time

About Us:

At Long Doggers Eateries, we believe that our employees are our greatest assets. Our success depends on providing the highest quality food, drink, and service. This means hiring quality staff like you.

What makes Long Doggers Eateries a great place to work?
1. Generous vacation packages based on tenure.
2. Owner Reward Card for food purchases.
3. Quarterly performance bonuses.
4. Company-paid life insurance.
5. 401K Plan (with match).
6. Educational Assistance
7. Milestone Anniversary gifts
8. Aflac Supplemental Insurance - Accident, Critical Illness, and Hospital Indemnity.
9. Staff Perk discounts on purchases at any Long Doggers Eateries restaurant group location, local surf shops, clothing, spa services, AT&T, sports rentals, fishing charters, and more...
10. Closed Holidays to spend time with family: July 4th, Easter, Thanksgiving, Christmas.

Eligibility Requirements may apply.

Our Ideal Candidate is:
1. Professional, friendly, customer service, and team-oriented.
2. Self-motivated, dependable, confident, and flexible.
3. Able to think and act quickly in a fast-paced, high-volume environment.
4. Organized, knowledgeable, and able to delegate and manage others.
5. Able to attract, lead, develop, recognize, and keep the best hospitality talent.
6. Passionate for hospitality and interacting with Guests and staff.

Summary:

Promote, work, and act in a manner consistent with Long Doggers Eateries' goals and mission. Assist the Head Chef/Kitchen Manager to oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

The Job:
1. Establish standards for personnel performance and Guest service.
2. Achieve objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through training of staff and creating a positive, productive working environment.
3. Follow directives from the food and beverage manager by monitoring food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented to specifications.
4. Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
5. Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

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