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

Bonus

Dining benefits

401k plan

Job summary

Chick-fil-A Western Center Blvd is seeking an experienced Sous Chef to support the Executive Chef in daily kitchen leadership. You will oversee recipes, staff, menus, and presentation while supervising daily operations and ensuring top-quality meals for guests.

The role requires minimum 4 years’ Sous Chef experience in fine dining or high-volume settings, open availability, and a proven ability to motivate teams under pressure.

Qualifications

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

Responsibilities

• Consults with Executive Chef regarding recipes, staff, menus, preparation and presentation.
• Supervises daily kitchen operations.
• Prepare meals to meet guests' specifications in a timely manner.
• Measure ingredients and portions accurately.
• Ensure staff adhere to standards, procedures, and sanitation requirements.
• Use kitchen knives and equipment (grills, ovens, steamers, warmers) for food prep.
• Manage kitchen inventory and ensure freshness and quality of supplies.
• Maintain proper food temperatures during cooking and storage.
• Keep workstation and equipment clean, organized and sanitized.
• Take charge of opening, closing and side duties as directed.

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