PM Sous Chef

Palm House; Florida; On-site; USD 55,000 - 65,000; Full time

Job summary

A leading hospitality establishment in Florida is seeking a talented PM Sous Chef. In this role, you will oversee kitchen operations, ensuring quality and efficiency in food preparation. Your experience in a supervisory role will be critical as you lead a dynamic team, collaborate on menu development, and maintain an exceptional dining experience for guests. Join us to take part in creating signature dishes while contributing to an engaging culinary environment.

Qualifications

• Proven experience as a Sous Chef or similar role in fast-paced kitchens.
• Ability to manage kitchen operations effectively.
• Strong culinary skills and knowledge of food safety.

Responsibilities

• Assist the Chef in managing kitchen operations and staff.
• Maintain high standards of food preparation and presentation.
• Supervise kitchen staff and manage inventory.

Skills

Culinary skills

Leadership

Organizational skills

Multitasking

Food safety knowledge

Education

Culinary degree

Job description

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Job Overview

The PM Sous Chef assists the Chef in managing the kitchen operations, including supervising staff, ensuring quality control, and maintaining a high standard of food preparation and presentation. The Sous Chef plays a crucial role in supporting the Chef in menu development, inventory management, and maintaining a positive and efficient kitchen environment.

Job Overview

The PM Sous Chef assists the Chef in managing the kitchen operations, including supervising staff, ensuring quality control, and maintaining a high standard of food preparation and presentation. The Sous Chef plays a crucial role in supporting the Chef in menu development, inventory management, and maintaining a positive and efficient kitchen environment.

Key Responsibilities

• Kitchen Management:
• Assist the Chef in planning and directing kitchen activities, including food preparation, cooking, and plating.
• Supervise and coordinate the activities of kitchen staff to ensure timely and efficient food service.
• Maintain a clean and organized kitchen environment, adhering to sanitation and safety regulations.
• Food Preparation and Quality Control:
• Prepare and cook dishes according to the restaurant’s recipes and standards.
• Ensure all dishes are prepared and presented to the highest quality and consistency.
• Monitor and taste dishes to ensure they meet quality and taste standards.
• Staff Supervision and Training:
• Train and mentor kitchen staff, including line cooks and prep cooks, in food preparation techniques and safety practices.
• Assist in scheduling and managing staff shifts to ensure adequate coverage during peak hours.
• Conduct performance evaluations and provide feedback to staff.
• Inventory and Ordering:
• Assist in managing inventory levels, including ordering and receiving supplies and ingredients.
• Monitor and control food costs by minimizing waste and ensuring proper portioning.
• Conduct regular inventory checks and ensure proper storage of ingredients.
• Menu Development:
• Collaborate with the Chef in creating and updating menu items, specials, and recipes.
• Experiment with new ingredients and techniques to enhance the menu and attract customers.
• Incorporate feedback from customers and staff to improve menu offerings.
• Health and Safety Compliance:
• Ensure compliance with all health and safety regulations, including proper food handling and sanitation practices.
• Conduct regular inspections to ensure kitchen equipment is functioning properly and is well-maintained.
• Enforce food safety protocols and ensure kitchen staff follow safety procedures.
• Operational Efficiency:
• Assist in managing kitchen operations to ensure smooth and efficient service during busy periods.
• Address and resolve any issues or conflicts within the kitchen team.
• Support the Chef in managing kitchen expenses and maintaining budgetary goals.
  
  

Qualifications

• Proven experience as a Sous Chef or in a similar role within a fast-paced kitchen environment.
• Strong culinary skills with a thorough knowledge of cooking techniques, food safety, and kitchen equipment.
• Excellent leadership and team management abilities.
• Strong organizational and multitasking skills.
• Ability to work under pressure and in a high-stress environment.
  
  

Education And Experience

• Culinary degree or equivalent professional experience.
• At least 2 years of experience in a professional kitchen, with a minimum of 4 years in a supervisory role.
  
  

Specific Job Knowledge, Skills And Ability

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities:

• Strong knowledge of food safety and sanitation practices.
• Excellent leadership and management skills, with the ability to motivate and mentor a diverse team.
• Creative flair and passion for culinary arts, with a focus on delivering exceptional dining experiences.
• Strong organizational and time management skills, with the ability to prioritize tasks effectively.
• Ability to work under pressure and in a fast-paced environment, while maintaining attention to detail.
• Flexibility to work evenings, weekends, and holidays as required by the demands of the business
  
  

Licenses or Certificates

• Ability to obtain any government required licenses or certificates.
  
  

Grooming

• All employees must maintain a neat, clean and well-groomed appearance (Specific standards are available).
  
  

Other

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Project Management and Information Technology

• Industries

  Hotels and Motels

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