Sous Chef

Islander 71; Forest Trail (SC); Presencial; USD 60 000 - 75 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Competitive salary

Health insurance

Paid time off

Career development

Islander71 beachfront setting

Resumo da oferta

Islander 71 Fish House & Deck Bar on the Intracoastal Waterway is seeking an experienced Sous Chef to lead a fast-paced kitchen. You will oversee production, train staff, and ensure top-quality dishes.

This role requires strong leadership, menu development, and strict adherence to safety standards; you will manage inventory, scheduling, and vendor relations to drive cost control and guest satisfaction. Evening and weekend shifts required.

Qualificações

• Proven experience as Kitchen Manager or Chef de Cuisine in a high-volume restaurant or hospitality setting.
• Strong leadership and team-building skills, with the ability to motivate and inspire a diverse team.
• Excellent organizational and time management abilities, with a keen attention to detail.
• In-depth knowledge of food safety and sanitation regulations.
• Creative flair and passion for culinary innovation.
• Effective communication and interpersonal skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Flexibility to work evenings, weekends, and holidays as required.

Responsabilidades

• Kitchen Leadership: Lead by example, fostering a positive and collaborative work environment among kitchen staff.
• Production Management: Efficiently manage kitchen operations to meet high-volume demands while maintaining quality and consistency.
• Menu Development: Collaborate with the culinary team to develop innovative and enticing menu offerings.
• Inventory Control: Implement effective inventory management systems to minimize waste, control costs, and ensure optimal stock levels.
• Staff Training and Development: Provide hands-on training and mentorship to kitchen staff, promoting skill development and career growth opportunities.
• Quality Assurance: Enforce strict adherence to food safety and sanitation standards, conducting regular inspections and ensuring compliance with health regulations.
• Vendor Relations: Cultivate positive relationships with suppliers and vendors to source high-quality ingredients and negotiate competitive pricing.
• Budget Management: Work closely with management to develop and adhere to budgetary guidelines, monitoring expenses and identifying cost-saving opportunities.
• Scheduling: Create and manage kitchen staff schedules, optimizing staffing levels to meet operational needs and labor targets.
• Communication: Maintain open and transparent communication with management and front-of-house staff to ensure seamless coordination and exceptional guest experiences.

Conhecimentos

Kitchen Leadership

Team Motivation

High-Volume Environment

Food Safety

Menu Development

Vendor Relations

Budgeting

Scheduling

Descrição da oferta de emprego

Islander 71 Fish House & Deck Bar, a waterfront upscale casual and high-volume restaurant/bar on the Intracoastal Waterway on the Isle of Palms, is looking for experienced, hard-working, and motivated crew members.

Are you passionate about leading and developing a kitchen team? Islander71 is seeking a dynamic and experienced Sous Chefto lead our bustling kitchen operation. As a key member of our team, you will oversee culinary production, manage kitchen staff, and ensure the highest standards of food quality and safety are maintained. If you thrive in a high-energy atmosphere and have a flair for innovation, we want to hear from you!

Responsibilities:

• Kitchen Leadership: Lead by example, fostering a positive and collaborative work environment among kitchen staff. Inspire and motivate the team to consistently deliver exceptional food and service.
• Production Management: Efficiently manage kitchen operations to meet high-volume demands while maintaining quality and consistency in food preparation and presentation.
• Menu Development: Collaborate with the culinary team to develop innovative and enticing menu offerings that appeal to our diverse clientele.
• Inventory Control:Implement effective inventory management systems to minimize waste, control costs, and ensure optimal stock levels.
• Staff Training and Development: Provide hands-on training and mentorship to kitchen staff, promoting skill development and career growth opportunities.
• Quality Assurance: Enforce strict adherence to food safety and sanitation standards, conducting regular inspections and ensuring compliance with health regulations.
• Vendor Relations: Cultivate positive relationships with suppliers and vendors to source high-quality ingredients and negotiate competitive pricing.
• Budget Management: Work closely with management to develop and adhere to budgetary guidelines, monitoring expenses and identifying cost-saving opportunities.
• Scheduling: Create and manage kitchen staff schedules, optimizing staffing levels to meet operational needs and labor targets.
• Communication: Maintain open and transparent communication with management and front-of-house staff to ensure seamless coordination and exceptional guest experiences.

Qualifications:

• Proven experience as a Kitchen Manager or Chef de Cuisine in a high-volume restaurant or hospitality setting.
• Strong leadership and team-building skills, with the ability to motivate and inspire a diverse team.
• Excellent organizational and time management abilities, with a keen attention to detail.
• In-depth knowledge of food safety and sanitation regulations.
• Creative flair and passion for culinary innovation.
• Effective communication and interpersonal skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Flexibility to work evenings, weekends, and holidays as required.

Benefits:

• Competitive salary commensurate with experience.
• Health, dental, and vision insurance options.
• Paid time off and holiday pay.
• Opportunities for career advancement and professional development.
• A vibrant and supportive work environment on the beautiful island of Islander71.