Sous Chef

American Social; Fort Lauderdale (FL); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Employee meal program

Team discounts

Potential growth opportunities

Job summary

American Social, Fort Lauderdale, seeks a Kitchen Manager / Sous Chef to lead a culinary team in a high-volume setting. You will train staff, uphold safety standards, and ensure recipe adherence while working with the Executive Chef, GM, and front-of-house managers.

You will manage food costs, schedules, and back-office tasks to drive brand quality and guest satisfaction. Strong leadership and a passion for hospitality are essential.

Qualifications

• 3+ years Sous Chef or comparable in a high-volume, full-service restaurant.
• Strong communication and leadership skills are essential.
• Experience with back-office and POS systems (Restaurant 365, Hot Schedules, Micros).
• Advanced organizational skills are required for multitasking and scheduling.
• Serv Safe certification is preferred.
• Knowledge of proper food handling and sanitation standards is required.

Responsibilities

• Coordinate, lead, and direct Line Cooks, Prep Cooks, and Utility Team Members.
• Train and coach new and existing cooks; ensure recipe adherence.
• Partner with Executive Chef, GM, and FOH managers on training and education.
• Ensure 100% recipe adherence and hold team to policies.
• Implement and maintain HACCP plans and sanitation standards.
• Manage food cost, budgets, and back-office administration.

Skills

Strong communication

Leadership

Back office + POS systems

Food safety & sanitation

Advanced organization

Microsoft Office

Bilingual (plus)

Serv Safe Certified

Education

Culinary Arts Degree (Associates/Bachelors/Certs)

Tools

Restaurant 365

Hot Schedules

Micros

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 solicitudes 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