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Culinary Supervisor

2 months ago

Miami, Florida, United States Amara at Paraiso Full time
Job Overview

Position: Sous Chef

Classification: Administrative Employee, Exempt

Overview of Responsibilities:

We are seeking a passionate and innovative individual to contribute to the development of seasonal menus and the creation of new culinary offerings. The ideal candidate will support the Executive Chef in both culinary and operational duties while collaborating with the General Manager and Food & Beverage Director. We are looking for a dedicated professional who prioritizes food quality and maintains high standards in their work.

Key Responsibilities:

  • Oversee and manage production lines while mentoring and developing lead team members.
  • Assist the Chef de Cuisine with food Cost of Goods (COGs) management.
  • Conduct pre-service inspections to ensure Banquet/Event readiness.
  • Coordinate service, ensuring quality and consistency of all food items during Banquet/Event.
  • Organize and delegate tasks to maintain a clean, organized, and efficient kitchen environment.
  • Ensure all departmental ingredients are ordered, received, and stored according to established policies and par levels.
  • Guarantee that all food and products are consistently prepared and served according to the restaurant's recipes and standards.
  • Make hiring and termination decisions, including interviewing, evaluating, and managing kitchen staff as necessary.
  • Provide orientation on company and departmental policies and oversee the training of new kitchen staff.
  • Step in as needed to uphold guest service standards and ensure smooth operations.
  • Prepare all necessary documentation, including forms, reports, and schedules in an organized and timely manner.
  • Maintain cleanliness and operational efficiency of all kitchen equipment through regular inspections and adherence to preventative maintenance protocols.
  • Ensure that all products are ordered per predetermined specifications and received in the correct condition and quantity.
  • Control food costs and usage by following proper requisition processes, storage procedures, standard recipes, and waste management practices.
  • Ensure compliance with restaurant policies regarding employee performance evaluations.
  • Schedule labor according to anticipated business needs while ensuring all positions are adequately staffed.
  • Administer prompt and fair corrective actions for any violations of company policies.
  • Oversee the training of kitchen staff in the safe operation of kitchen equipment and utensils.
  • Responsible for training kitchen personnel in cleanliness and sanitation practices.
  • Maintain appropriate cleaning schedules for kitchen areas and equipment.
  • Monitor and maintain proper food holding and refrigeration temperature controls.

Required Skills:

Interpersonal Skills: Maintains confidentiality, listens attentively, and remains open to new ideas.

Oral Communication: Communicates clearly and persuasively in various situations; listens and clarifies effectively.

Written Communication: Writes clearly and informatively; edits for clarity and correctness.

Organizational Support: Adheres to policies and procedures; completes tasks accurately and on time.

Planning/Organizing: Prioritizes tasks effectively and develops realistic action plans.

Professionalism: Approaches others tactfully and treats everyone with respect.

Dependability: Follows instructions and takes responsibility for actions; commits to necessary work hours.

Qualifications: A minimum of 3 years of experience as a Sous Chef is required.

Language Skills: Proficient in reading, speaking, and interpreting documents in clear English.

Physical Ability: Capable of lifting up to 50 pounds and standing for extended periods.

Reasoning Ability: Ability to apply common sense to carry out instructions and solve problems.