Executive Sous Chef for Scratch Modern Italian Cuisine

3 weeks ago


St Augustine, Florida, United States Saint Full time
Job Title: Executive Sous Chef

We are seeking an experienced Executive Sous Chef to join our team at Saint Restaurant Group. As a key member of our culinary team, you will be responsible for leading our kitchen operations and ensuring the highest level of quality and service.

Key Responsibilities:
  • Manage kitchen operations, including menu planning, inventory management, and staff supervision.
  • Develop and implement new menu items, ensuring they meet our high standards of quality and presentation.
  • Collaborate with our Executive Chef to create innovative and delicious dishes that showcase our regional Italian cuisine.
  • Lead a team of skilled cooks and kitchen staff, providing guidance and support to ensure seamless service.
  • Monitor and maintain high standards of food safety and sanitation, ensuring a clean and safe working environment.
  • Partner with our Executive Chef to manage kitchen finances, including inventory control and cost management.
Requirements:
  • Minimum 1 year of experience as a Back of House manager in a high-volume restaurant.
  • High-level organizational skills with multi-tasking capabilities.
  • Ability to adapt to changing priorities and manage workloads with minimum direction.
  • High attention to detail and follow-through.
  • Dependable, reliable, and highly motivated.
  • Ability to communicate effectively in English.
  • Able to work 10-hour plus shifts.
  • Able to stand, sit, or walk for extended periods of time.
  • Able to grasp, lift, and/or carry up to 50 lbs. as needed.
  • Finger/hand dexterity to operate kitchen machinery and knives.
  • Able to withstand changes in temperature, occasional smoke, steam, and heat.
  • Able to work in a confined area.
  • Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.


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