Dynamic Sous Chef: Lead Prep, Menu & Team

FirstService Residential; Ponte Vedra Beach (FL); On-site; USD 55,000 - 60,000; Full time

Job summary

FirstService Residential is seeking a qualified Sous Chef to lead food preparation and supervise kitchen staff. You will assist the Executive Chef with menu planning, inventory, and supplies while ensuring safety and sanitation standards are met.

The role requires scheduling staff, maintaining quality, and managing during busy service periods. Schedule: Tue–Sat, 12:00pm–8:00pm; Compensation: $55,000–$60,000 annually; AEDT procedures may apply.

Qualifications

• Minimum two years of formal culinary/quantity foodservice management training or commensurate experience.
• Minimum two years of culinary preparation experience.
• Minimum two years of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities.
• If required by local and/or state regulations, must have or be able to obtain a food workers card.
• Experience working in a computer network environment utilizing Microsoft Word and Excel programs.

Responsibilities

• Prepares food to specifications before and during operations.
• Properly measures and portions all food items; complies with portion sizes, quality standards, department rules, policies and procedures.
• Cooks all food to proper specifications in a timely manner.
• Utilizes kitchen equipment to prepare food items (knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens).
• Ensures proper food temperatures are maintained and food is stored correctly.
• Ensures freshness and quality of all menu items.
• Packages all products to proper specifications.
• Performs opening, closing and side work duties as instructed and according proper guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Follows and upholds all health codes and sanitation regulations.
• Sets up and operates kitchen equipment.
• Uses waste control guidelines and records all waste on spoilage sheet.
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
• Performs other duties assigned.

Skills

Staff supervision

Menu planning

Inventory management

Sanitation compliance

Culinary operations

Education

Culinary training or commensurate experience

Food workers card

Tools

Microsoft Word

Microsoft Excel

Job description

FirstService Residential is seeking a qualified Sous Chef to lead food preparation and supervise kitchen staff. You will assist the Executive Chef with menu planning, inventory, and supplies while ensuring safety and sanitation standards are met.

The role requires scheduling staff, maintaining quality, and managing during busy service periods. Schedule: Tue–Sat, 12:00pm–8:00pm; Compensation: $55,000–$60,000 annually; AEDT procedures may apply.