Executive Sous Chef ($80-100K ) High Volume / Fine Dining)

Chick-fil-A Western Center Blvd; Fort Lauderdale (FL); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Dining benefits

401k plan

Bonus

Advance scheduling

Job summary

Chick-fil-A Western Center Blvd in Fort Lauderdale, FL is seeking a seasoned Sous Chef to lead daily kitchen operations under the Executive Chef. You will supervise staff, ensure quality and presentation, and maintain high sanitation standards.

Open availability, including evenings and weekends, is required. The role emphasizes team leadership, menu execution, inventory management, and a track record of building high-performing teams in a fast-paced, fine dining/high-volume environment.

Qualifications

• Minimum 4 years’ experience as a Sous Chef in Fine Dining / Hight Volume
• Open availability including weekends, evenings and holidays
• Ability to inspire, motivate, and develop employees
• Proven track record in building high-performing teams
• Professional and confident verbal and written communication with guests, employees and ownership
• Must be flexible and team oriented

Responsibilities

• Supervises daily operations of kitchen
• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Skills

Leadership

Staff development

Team motivation

Communication

Job description

Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation and presentation. Supervises daily operations of kitchen.

Preparing meals and food to meet the specifications of guests in a timely manner

Properly measuring kitchen ingredients and food portions

Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements

Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation

Managing the kitchen inventory and ensuring supplies are fresh and of high quality

Ensuring proper food temperatures when cooking and proper storage afterward

Keeping the workstation and kitchen equipment clean, organized and sanitized

Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Minimum 4 years’ experience as a Sous Chef in Fine Dining / Hight Volume

• Open availability including weekends, evenings and holidays.
• Flexible and willingness to adapt to ongoing changes.
• Able to inspire, motivate, and develop employees.
• Proven track record in building high-performing teams.
• Professional and confident verbal and written communication with guests, employees and ownership.
• Have an interest in hospitality.
• Must be flexible and team oriented.
• Ability to work under pressure with grace and ease.
• Available to work evenings and weekends.
• Ability to multitask, efficient and a fast worker.
• Able to lift up to 50 lbs. occasionally.

Benefits

We’re proud to offer exceptional wages, bonus, dining benefits, a 401k plan, a schedule set two weeks in advance and a chance to work and grow in one of the most dynamic restaurant groups in the country