Executive Sous Chef

Sarasota Bay Club, LLC; Sarasota (FL); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Affordable Health Insurance

Wellness Programs

Paid Time Off

Competitive Salaries

Scholarships

Matching 401(k) Contributions

ESL on campus

Job summary

Sarasota Bay Club, LLC is an upscale waterfront Senior Living Community seeking an accomplished executive Sous Chef to lead our dining team with creativity and quality focus. The successful candidate will be a strong team leader with a heart for customer service.

Support the Executive Chef and dining team by providing solution-oriented, positive, exemplary customer service to residents. Daily demonstrate our values of attitude, integrity and teamwork while managing kitchen operations and cost

Qualifications

• Educational requirements: High school diploma or equivalent preferred; Culinary Arts school preferred; ServSafe Certification or ability to obtain within 90 days.
• Experience: Five years of fine dining experience preferred; experience in various areas of food operation; extensive cooking experience; prior supervisory/kitchen management experience.
• Skills: Strong technical culinary skills; supervisory/management abilities; scheduling and payroll; cost control and kitchen operations.

Responsibilities

• Responsible for kitchen management, including purchasing, storage, inventory management, food/labor cost management and sanitation.
• Daily supervision of all kitchen operations, including employees.
• Control quality and consistency of all food.
• Partner with Executive Chef to set up recipes and costs.
• Control waste of food product and labor.
• Be knowledgeable and able to work all stations within the kitchen.
• Supervise the opening and closing of the kitchen, depending on your assigned shift.
• Ability to give and follow specific instructions and recipes.
• Has charge of kitchen in the absence of the Executive Chef.
• Other tasks as assigned.

Skills

Team leadership

Supervisory skills

Scheduling

Payroll

Kitchen management

Purchasing

Inventory management

Cost control

Culinary skills

Problem solving

Education

High school diploma or equivalent

Culinary Arts degree

ServSafe Certification

Job description

Sarasota Bay Club, an upscale waterfront Senior Living Community,has a rare and prized opportunity for an accomplished executive Sous Chef! The successful candidate will be creative, quality focused, and an effective team leader, with a heart for customer service.

We are a great place to work because we offer...

• Affordable Medical, Dental, Vision and Supplemental Insurances
• Wellness Programs, including a Reimbursement towards your Gym Membership and Wellness Discounts towards our already affordable Medical Insurance
• Paid Time Off
• Competitive Salaries
• Recognize and Reward Employees
• Matching 401(k) Contributions
• Provide Scholarships
• English as a Second Language classes on campus

Job Summary:

Support Executive Chef and dining team by providing solution-oriented, positive, exemplary customer service to all residents. Engage with residents and 'empower every person to celebrate life at its best.' Daily demonstrate our values of attitude, integrity and teamwork.

Primary Job Duties:

1. Responsible for kitchen management, including purchasing, storage, inventory management, food/labor cost management and sanitation.
2. Daily supervision of all kitchen operations, including employees
3. Control quality and consistency of all food
4. Partner with Executive Chef to set up recipes and costs
5. Control waste of food product and labor
6. Be knowledgeable and able to work all stations within the kitchen
7. Supervise the opening and closing of the kitchen, depending on your assigned shift
8. Ability to give and follow specific instructions and recipes
9. Has charge of kitchen in the absence of the Executive Chef
10. Other tasks as assigned

Required Education:

High school diploma or equivalent preferred. Graduate of credited Culinary Arts school preferred.ServSafe Certification or ability to obtain within 90 days.

Required Experience:

Five years of Fine dining experience preferred. Experience in various areas of food operation. Extensive cooking experience. Prior supervisory position including kitchen management experience.

Required Skills:

Must possess strong technical skills in all areas of culinary arts. Supervisory and management abilities; team leader with interest in teaching others. Must have expertise in scheduling and payroll as well as kitchen management, including purchasing, storage and inventory management. Ability to control costs. Must have ability to work under pressure/time limits; good prioritizing and problem-solving skills. Must be able to maintain and utilize all kitchen equipment.

Physical Demands/Work Environment:

Tasks involve the ability to exert light physical effort in sedentary to light work, but which may involve some lifting, bending, carrying, pushing and/or pulling of objects and materials of light weight (5-50 pounds). Tasks may involve extended periods of time standing (90%) or sitting (10%). Work in a commercial kitchen environment requiring safe operation of all equipment, knives and safe food handling.Finger/hand dexterity to operate kitchen machinery, knives, etc. Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area.

Sarasota Bay Club is a Drug and Tobacco Free Campus.