Lead Sous Chef — Creative Plating & Banquet Focus

Glass & Vine; Miami (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Company parties

Dental insurance

Employee discounts

Tuition assistance

Job summary

Glass & Vine in Coconut Grove is seeking a Sous Chef to join our beautiful venue. Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line cooks.

Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times.

Qualifications

• High school diploma or equivalent vocational training certificate.
• Culinary College Degree.
• Previous Management/Supervisory experience.
• 1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant.
• Food handling certificate.
• Ability to communicate in English with guests, co-workers, and management to their understanding.
• Ability to compute basic mathematical calculations.
• Sanitation certificate (Preferred).

Responsibilities

• Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards.
• Direct, train, and monitor the performance of line Cooks.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Ensure all employees attend daily line-ups and that standards and procedures are followed at all times.

Skills

Attention to detail

Leadership

Communication

Problem solving

Team coordination

Education

Culinary College Degree

Food handling certificate

Sanitation certificate (Preferred)

Job description

Glass & Vine in Coconut Grove is seeking a Sous Chef to join our beautiful venue. Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line cooks.

Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times.