Executive Sous Chef

7 days ago

Ponte Vedra Beach, Florida, United States AEG Full time
About the Role

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at AEG. As a key member of our culinary team, you will be responsible for overseeing the daily operations of our corporate cafeteria, ensuring the highest quality of food and exceptional customer service.

Key Responsibilities
  • Food Production Oversight:
    • Supervise and coordinate the preparation and production of all meals served in the cafeteria, ensuring consistency in taste, quality, and presentation.
    • Develop and execute menu items, maintaining a balance between creativity and the preferences of our corporate clientele.
    • Ensure that all kitchen staff adhere to recipes, portion control, and food safety standards.
  • Quality Assurance:
    • Monitor the quality of food from preparation to presentation, ensuring that all dishes meet established standards.
    • Conduct regular quality checks and implement improvements as needed to enhance customer satisfaction.
    • Ensure compliance with all health and safety regulations, including proper food handling, storage, and sanitation practices.
  • Purchasing & Inventory Management:
    • Manage the purchasing of all food and non-food products required for the cafeteria, ensuring cost-effectiveness and maintaining budgetary goals.
    • Track inventory levels and adjust purchasing orders to minimize waste and ensure efficient use of resources.
  • Team Leadership & Development:
    • Assist in the training, mentoring, and development of kitchen staff, fostering a positive and productive work environment.
    • Schedule and coordinate kitchen staff to ensure smooth operations during all shifts.
    • Act as the primary point of contact in the absence of the Chef Director, ensuring continuity of service.
  • Menu Development & Special Events:
    • Collaborate with the Chef Director to create and update menu offerings, reflecting seasonal ingredients and customer preferences.
    • Assist in the planning and execution of special events, catering requests, and promotional activities within the cafeteria.
Qualifications
  • Proven experience as a Sous Chef or similar role in a high-volume food service environment, preferably in a corporate or commercial setting.
  • Culinary degree or equivalent experience in professional cooking.
  • Strong knowledge of food safety, sanitation, and HACCP guidelines.
  • Excellent leadership, communication, and organizational skills.
  • Ability to work under pressure, multitask, and prioritize in a fast-paced environment.
  • Proficiency in inventory management and cost control.
  • Familiarity with menu planning and development.
  • Strong problem-solving skills and attention to detail.
  • Flexibility to work various shifts, including early mornings, evenings, and weekends as needed.

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