Sous Chef

American Social - Fort Lauderdale; Fort Lauderdale (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

American Social - Fort Lauderdale is seeking a Kitchen Manager / Sous Chef to lead a team of culinary professionals in a fast-paced, high-volume restaurant. You will oversee training, safety, recipe adherence, inventories, food cost control, and back-office coordination with the Executive Chef and GM.

You will ensure HACCP compliance, maintain top quality of food, uphold presentation standards, and lead nights and weekends shifts with a strong work ethic and professional appearance.

Qualifications

• 3 years sous chef experience in full-service, high-volume restaurant.
• Strong communication and leadership skills.
• Experience with back office and POS systems.
• Advanced organizational skills.
• Bilingual is a plus.
• Serv Safe Certified.
• Knowledge of proper food handling and sanitation standards.
• Proficiency in Microsoft Office.

Responsibilities

• Coordinates, leads, and directs Line Cooks, Prep Cooks, and Utility Team Members.
• Trains and validates new cooks; provides ongoing coaching.
• Partners with Executive Chef, GM, and FOH Managers on training.
• Ensures 100% recipe adherence by all team members.
• Enforces safety and sanitation standards and kitchen organization.
• Leads HACCP plan implementation and compliance.
• Maintains communication with Executive Chef, GM, and Corporate Chef.
• Assists Exec Chef in managing food cost to goal.
• Controls controllable costs to goal.
• Aids Exec Chef in managing back-office accounting and scheduling systems.
• Performs accurate inventories and communicates food cost issues.
• Performs line and quality checks for food quality and equipment readiness.
• Enforces image and appearance guidelines; maintains hygiene.

Skills

Strong communication

Leadership

POS systems experience

Restaurant 365

Hot Schedules

Micros

Bilingual is a plus

Education

3 years Sous Chef experience in full service/high-volume

Culinary Arts Degree (associates/bachelors/certificates) (plus)

Serv Safe Certified

Tools

Back office & POS experience (Restaurant 365)

Microsoft Office

Job description

Leads a team of culinary professionals in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety & sanitation, recipe adherence, orders, and prep lists. This person is a brand representative that maintains a patient and positive attitude and looks great for work every day. They hold the team accountable for top tier results and are passionate about food and hospitality. The Kitchen Manager / Sous Chef works with pride and must have a tremendous work ethic that sets the tone for the team.

RESPONSIBILITIES:

• Coordinates, leads, and directs Line Cooks, Prep Cooks, and Utility Team Members
• Trains and validates all new cooks, as well as provides ongoing training and coach to existing cooks
• Partners with the Executive Chef, GM, FOH Managers on training and educating all team members
• Ensures 100% recipes adherence by all team members
• Holds team accountability to policies and procures set forth by American Social
• Responsible for implementing and holding strict standards for safety and sanitation as well as overall kitchen organization
• Leads the implementation of a HACCP plan and ensures all team member follow as well
• Keep a clear line of communication with the Executive Chef, as well as the GM and Corporate Chef
• Assists Executive Chef in running food cost to goal
• Manages controllable costs to goal
• Assist the Executive Chef to manage the culinary side of the back office accounting and scheduling systems
• Performs accurate inventories and clearly communicates food cost to issues to all team members
• Performers Line and Quality Checks to ensure food quality is properly prepared, equipment is functioning, and the kitchen is set up for a successful service every shift
• Holds team members to the proper Image and Appearance Guidelines including proper hygiene

ABILITY TO:

• Be adaptable to a changing environment
• Clearly communicate to all levels of the organizations
• Manage team of up to 75 people
• Hold 1 on 1’s and communicate areas of opportunity and development
• Bring creative ideas to build sales and overall brand improvement
• Work in an organized manner
• Multi-task and have a great sense of urgency with changing priorities
• Work independently as well as in a team environment
• Ability to work under pressure and meet deadlines
• Follow Company Budgets and established goals
• Maintain a professional and polished appearance
• Able to work in a fast pace environment
• Prioritizes projects and solicitates direction when necessary
• Work nights and weekends
• Work 12+ hours shifts as necessary

EDUCATION AND SKILLS:

• 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
• Bilingual is a plus
• Culinary Arts Degree is a plus (Associates, Bachelors, Certificates, etc.)
• Serv Safe Certified
• Strong knowledge of proper food handling and sanitation standards
• Proficiency in Microsoft Office