Lead Sous Chef — High-Volume Kitchen Leader

American Social - Fort Lauderdale; Seven Isles (FL); On-site; USD 55,000 - 85,000; Full time

Job summary

American Social - Fort Lauderdale is seeking a Kitchen Manager / Sous Chef to lead a team of culinary professionals in a high-volume, full-service restaurant. You will train staff, enforce safety and sanitation, ensure recipe adherence, and manage costs while maintaining brand standards.

The role requires strong leadership, excellent communication, and the ability to work nights and weekends. Candidates with Serv Safe and Culinary Arts degree are preferred.

Qualifications

• 3 years Sous Chef, or comparable, experience in a Full Service and High-Volume Restaurant
• Strong communication and leadership skills
• Experience with back office and POS systems (Restaurant 365, Hot Schedules, Micros)
• Advanced organizational skills
• Serv Safe Certified and culinary education credentials are a plus
• Knowledge of food handling and sanitation standards

Responsibilities

• Coordinates, leads, and directs Line Cooks, Prep Cooks, and Utility Team Members
• Trains and validates all new cooks, as well as provides ongoing coaching to existing staff
• Partners with Executive Chef, GM, FOH Managers on training and education
• Ensures 100% recipe adherence by all team members
• Holds team accountable to policies and procedures per American Social
• Maintains safety and sanitation standards and HACCP compliance
• Maintains clear communication with Executive Chef, GM and Corporate Chef
• Assists with kitchen cost control and scheduling systems

Skills

Communication

Leadership

Team management

Organizational skills

Bilingual

Education

Culinary Arts Degree

Serv Safe Certified

Tools

Restaurant 365

Hot Schedules

Micros

Job description

American Social - Fort Lauderdale is seeking a Kitchen Manager / Sous Chef to lead a team of culinary professionals in a high-volume, full-service restaurant. You will train staff, enforce safety and sanitation, ensure recipe adherence, and manage costs while maintaining brand standards.

The role requires strong leadership, excellent communication, and the ability to work nights and weekends. Candidates with Serv Safe and Culinary Arts degree are preferred.