Sous Chef

SA Hospitality Group; Boca Raton (FL); On-site; USD 42,000 - 70,000; Full time

Job summary

SA Hospitality Group seeks a dedicated Sous Chef in Boca Raton to assist the executive chef with daily kitchen activities, menu development, inventory control, and cost management.

You will manage kitchen logistics, train staff, and ensure high-quality food presentation across all service periods while maintaining compliance with safety procedures.

Qualifications

• Must be able to work as part of a team with good personal cleanliness.
• Clear English communication for safety and collaboration.
• Basic food handling and sanitation knowledge.
• Ability to manage time and work under high-volume production.

Responsibilities

• Assist with kitchen logistics when the chef is absent or assisting (scheduling, payroll, menu descriptions).
• Develop staff training materials and conduct tastings to maintain product quality.
• Review and coach culinary staff; report issues to management.
• Ensure compliance with current health and safety procedures.
• Maintain quality and presentation of food to achieve favorable guest feedback and reviews.
• Assist in dish preparation and train others to ensure consistency across service.
• Support in creating new offerings and seasonal menu changes.
• Follow procedures for food ordering and maintain inventory to avoid shortages.
• Help keep food and labor costs aligned with goals and maintain communication with FOH.
• Attend meetings and maintain documentation such as opening/closing checklists and recipe books.

Skills

Teamwork

English fluency

Food safety

Time management

Staff training

Inventory management

Culinary knowledge

Job description

PositionPurpose:the sous chef assists the executive chef in the daily activities of the kitchen, including menu development, inventory, purchasing of supplies and cost control.

Key Responsibilities/Accountabilities

As Manager

• Responsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions)
• Assist with staff food training and the generation of the necessary training materials (creating recipes other can follow, scheduling tastings to keep the quality of product consistent, teaching about ingredients and their origin, etc.)

Labor/Staff Management

• Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert upper management if there are problems, etc.)
• Understand, follow and direct others in current safety procedures

Product/Food Presentation

• Maintain the quality and the presentation of food to achieve favorable guest feedback and reviews on Open Table and other sites including social media, etc.
• Assist in and do preparation of the dishes while training others to achieve consistency
• Follow each dish presentation as set up by chef and achieve 100% consistency during service
• Continually assist in creating of new offerings (specials and seasonal menu changes)

Financial

• Follow company procedures to ensure proper and accurate food ordering
• Maintain proper inventory of food items – make sure we don’t run out, make sure food produce is always fresh, etc.
• Assist chef in keeping the food cost and labor cost aligned to given goals
• Maintain strong communication with front of the house management at all times

Administrative

• Assist chef with proposals of the menu changes hand in hand with costing, ingredient search and tasting preparations
• Assist chef in following procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.)
• Keep all culinary and back of the house documentation up to date including, but not limited to:
  • Job Duties and Opening/Closing Checklists
  • Food Operations Manual/ Recipe Book
  • Personnel Forms – such as new hire paperwork, termination form, etc. (please ask office for instructions if needed)
• Attend all meetings requested by chef or FOH managers
• Check company OUTLOOK for all incoming email communication
• Participate in Avero reporting / Remain up to date with daily reports
• Ensure compliance with all health department rules and regulations to pass the inspections

Service

• Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner.
• Prepare and cook dishes according to the recipes while following the pace of orders
• Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence of chef)
• Communicate all food-related issues to the appropriate to front of the house team (in the absence of chef)
• Introduce and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team in the absence of chef)

Self-Development

It is understood that as the Sous Chef you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities

Minimal Essential Requirements:

• The ability to work as part of a team, and personal cleanliness
• Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
• Very basic food handling, preparation, and cleaning skills are welcomed
• Time management and ability to work under pressure to manage high volume of production
• Active listening and learning skills
• Reading and speaking comprehension skills
• Discipline to follow set standards
• Ability to lift up to 50lbs

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.