Executive Chef

3 weeks ago


Jacksonville, Florida, United States FWL- MANAGEMENT AUGUSTINE LANDING LLC Full time
Job Summary

We are seeking an experienced Sous Chef to join our culinary team at FWL- MANAGEMENT AUGUSTINE LANDING LLC. The successful candidate will be responsible for preparing and serving wholesome, nutritious meals that meet the high standards of our residents.

As a key member of our kitchen team, the Sous Chef will report directly to the Dining Services Director and be responsible for menu planning, food preparation, and presentation. They will also oversee inventory management, ordering, and stock control to ensure efficient kitchen operations.

With a minimum of two years cooking experience in the healthcare or hospitality field, the ideal candidate will possess excellent leadership and communication skills, as well as a strong knowledge of nutrition and food safety practices.

This is a full-time position with a competitive hourly rate of $23.00, offering benefits including health/dental insurance, 401(k) with employer match, life insurance, short/long-term disability, referral bonuses, tuition reimbursement, and an employee assistance program.

Estimated Annual Salary: $48,000 - $52,000

Responsibilities:

  1. Prepare and serve all food items using high-quality ingredients and appropriate garnishes.
  2. Use recipes and correct portion sizes to provide a consistent product while controlling costs.
  3. Record and monitor food temperatures during storage, preparation, cooking, and serving.
  4. Label, date, and properly store all foods.
  5. Monitor and record temperatures of all kitchen refrigerators and freezers daily.
  6. Control overproduction and waste of all food items.
  7. Comply with all state and local rules and regulations for a clean, safe, and sanitary kitchen.
  8. Responsible for washing and sanitizing food service equipment.
  9. Responsible for general cleaning of cook's area, freezers, refrigerators, and storage areas.
  10. Follow established safety procedures while operating kitchen equipment.
  11. Responsible for storage of items received from vendors.
  12. Check inventory of needed supplies daily to ensure proper stock levels for the preparation of menu items.
  13. Mop and clean kitchen as needed.
  14. Removes garbage to dumpster as needed.
  15. Reports equipment and safety issues to the Dining Services Director.
  16. Sous Chef assumes all responsibility of the kitchen including but not limited to: ordering, menu writing, associate scheduling in the absence of the Dining Services Director and/or Executive Chef.
  17. Work as a team member to maintain a pleasant, effective work environment.
  18. Perform other duties as assigned.

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