Executive Sous Chef-Delray Beach

Barcelona Wine Bar; Delray Beach (FL); Sur place; USD 85 000 - 110 000; Plein temps

Résumé du poste

Barcelona Wine Bar in Delray Beach, FL is seeking an Executive Sous Chef to lead the kitchen team and craft seasonal menus. You will oversee daily culinary operations, ensure quality, and manage inventory and costs to meet high standards.

You will hire and train staff, uphold sanitation and safety regulations, and collaborate with front-of-house to deliver a superior guest experience in a fast-paced setting.

Qualifications

• 8 years of experience in a high-volume restaurant.
• Demonstrated kitchen leadership and staff supervision.
• Strong problem-solving and delegation abilities.

Responsabilités

• Plan and direct food preparation and culinary activities.
• Supervise kitchen staff and manage inventory.
• Estimate food requirements and labor costs.
• Oversee portion control and minimize waste.
• Ensure compliance with nutrition, sanitation and safety standards.
• Recruit and manage kitchen staff; handle supplier relations.

Connaissances

Food passion

Ingredient sourcing

Kitchen management

Problem solving

Delegation

Communication

Trends & best practices

Computer software basics

Description du poste

Description

The Executive Sous Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.

Responsibilities:

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big with plate

Skills:

• Share the passion for food, wine and the guest experience
• Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Education/Experience:

• 8-years of experience
• High volume restaurant experience is a plus