KITCHEN - SOUS CHEF

Gate Hospitality Group; Jacksonville (FL); Hybrid; USD 60,000 - 90,000; Full time

Benefits offered by this job

Vacation Pay

Holiday Pay

Medical Plans

401(k)

Job summary

Gate Hospitality Group is seeking a seasoned kitchen leader to ensure high-quality food production aligned with the Executive Chef’s specifications. You will direct kitchen staff, supervise sanitation, and manage cost controls while maintaining a professional and efficient operation on site.

The role requires at least 5 years in a professional kitchen across multiple areas, including banquet and cold/hot line, with advanced knowledge of sanitation standards and diverse cooking techniques.

Qualifications

• High School diploma or equivalent; English proficiency to communicate with staff.
• 5 years of cooking experience in a professional kitchen including saucier, prep, banquet, pantry, and hot line.
• Advanced knowledge of banquet production, upscale & casual ala carte dining, sauces, garde manger, butchering, sanitation standards per Health Dept, and operation of kitchen equipment.

Responsibilities

• Ensure food production meets Executive Chef specifications for quality, presentation, sanitation and cost control.
• Direct the efficient operation of kitchen staff.
• Be punctual and maintain flexible schedules including weekends/holidays.
• Maintain professional appearance and nametag; enforce safety and sanitation standards.
• Communicate menus and specials with servers and staff.
• Oversee kitchen personnel to ensure production quality and training on equipment and safety features.
• Assist with food and labor cost control and inventory; support scheduling and ordering.

Education

High School diploma or equivalent

Job description

EDUCATION:

High School diploma or equivalent. Ability to speak, read, write and comprehend the English language at a level sufficient to communicate effectively with staff.

TRAINING & EXPERIENCE:

Must have 5 years of cooking experience in a professional kitchen, to include each of the following areas: saucier, prep, banquet, pantry, and hot line.

JOB KNOWLEDGE:

Must have advanced knowledge of banquet production, upscale & casual ala carte dining, soup & sauce preparations, garde manger, butchering, food product knowledge, diverse cooking techniques, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features.

JOB SUMMARY:

To ensure the food production of the kitchen satisfactorily meets the specifications of the Executive Chef with regard to quality, presentation, sanitation, and cost control. Direct the efficient operation of kitchen staff.

PHYSICAL ABILITIES:

Must be able to work on feet, moving about at a quick pace for long hours. Must be able to lift, move, and carry up to 50 pounds. Must be able to work in a hot environment. Must be able to navigate stairs throughout the course of the shift.

JOB DUTIES AND FUNCTIONS:

1. Be punctual at all times and arrive to work on time, consistently.
2. Must be able to work a flexible schedule, to include weekends, holidays, and split shifts.
3. Upon entering the property, arrive in proper uniform, crisp, clean, and in good repair including wearing nametag. Demeanor must be professional and welcoming.
4. Hair must be clean and cut in a becoming style; Management has final approval
5. Attend all required training, safety courses; attend office and departmental meetings.
6. Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.
7. Consult with the Executive Chef daily on menus and daily specials preparation.
8. Consult with the Executive Chef regularly on new ideas for the kitchen; to include menu items, daily special items, ways to reduce costs, etc.
9. Oversee kitchen personnel to be certain production is up to standards.
10. Maintain high sanitation and safety standards by training and working daily with staff.
11. Ensure all personnel are properly trained on all appropriate equipment and accompanying safety features.
12. Along with the Executive Chef, responsible for food cost and labor cost.
13. Exercise portion control over all food items served.
14. Work with line cooks in rotation of food for daily specials and employee meals in the event the Executive Chef is not available.
15. Work in any area or department where needed, i.e., pantry, dish washing, etc.
16. Direct activities of utility personnel to ensure that the daily required cleaning is done and any extra cleaning is performed when time allows.
17. Direct activities of servers in the kitchen to ensure proper procedures and pick up is handled promptly.
18. Inform all servers of information pertaining to menu and specials.
19. Responsible for the security and proper use of all equipment and foods in the kitchen.
20. Responsible for the closing of the kitchen ensuring that all food storage areas are locked and all work areas are clean.
21. Responsible, in the absence of the Executive Chef, for supervising all food related events to ensure they are handled with quality and cost consciousness and are completed through breakdowns and clean up.
22. Assist the Executive Chef in food inventory, the daily maintenance and the actual count.
23. Assist in the scheduling of personnel as necessary. Help with maintaining a low kitchen labor.
24. Order all produce.
25. Become a “Certified Professional Food Manager” per N.A.I.
26. Perform any other jobs that will assist in a quality product as assigned by the Executive Chef.

SCHEDULE:

Varied schedule to include weekends and holidays

BENEFITS:

• Vacation Pay, Holiday Pay, Sick Pay
• Medical Plans
• 401(k)

The River Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.