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Assistant Culinary Leader

2 months ago

Miami Beach, Florida, United States STK Full time
Position Overview

The Assistant Culinary Leader plays a vital role in supporting the Executive Chef and Sous Chef in the daily operations of the kitchen. This position is crucial for maintaining the high standards of food quality and service that STK is known for.

Key Responsibilities:

  • Assist in executing the directives of the Executive Chef with precision.
  • Demonstrate proficiency in all kitchen roles and provide support to line staff during peak times.
  • Oversee the preparation and presentation of all menu items to ensure consistency and quality.
  • Maintain a thorough understanding of safety protocols and emergency procedures.
  • Efficiently manage the flow of orders to ensure timely service.
  • Utilize standard recipe cards and plating guides to uphold culinary standards.
  • Ensure all storage areas are secure and organized.
  • Conduct regular checks on food temperatures and freshness, ensuring compliance with health standards.
  • Contribute to the development and execution of daily specials.
  • Implement closing procedures for kitchen staff to ensure all tasks are completed.
  • Uphold the quality of food and ensure seasonal menu items are relevant and appealing.
  • Communicate effectively with team members to ensure adherence to company guidelines.
  • Maintain high standards of cleanliness and sanitation in the kitchen.
  • Participate in management meetings and facilitate monthly kitchen staff meetings.
  • Assist in inventory management and daily ordering processes.
  • Encourage and motivate kitchen personnel to achieve excellence.

Financial Accountability:

  • Monitor labor and food costs to align with budgetary goals.
  • Review financial statements and address any discrepancies.
  • Ensure that all overtime is pre-approved.

Qualifications:

  • Minimum of 2 years of leadership experience in a culinary environment.
  • Expertise in creating classic sauces and stocks.
  • Skilled in butchering various proteins.
  • Knowledgeable about herbs and seasonings.
  • Intermediate to advanced pastry and garde manger skills.
  • Familiarity with diverse culinary traditions.
  • Strong product identification skills in produce, meats, and seafood.
  • Proficient in fundamental cooking techniques.
  • Excellent knife skills and the ability to train others.
  • Management certification in accordance with health department regulations.

Benefits:

  • Comprehensive medical, dental, and vision insurance.
  • Group life and disability coverage.
  • Employee assistance programs.
  • Dining discounts and complimentary meals.
  • Paid vacation and sick leave.

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